*Roasted Chicken Curry*
Serves 6

This started off as a chicken curry cooked on top of the stove, but I decided that I wanted to roast it instead.  It is a dry curry, in that there is not a lot of sauce with it.  It's tender and delicious though, and if anything tastes even better the day after, as most curries do!  The ingredient list is long, but once you have everything assembled, it basically cooks itself.

3 pounds of chicken pieces
5 TBS oil
2 large garlic cloves, peeled and crushed
1 1/2 inches of fresh gingerroot, peeled and finely chopped
2 medium onions, peeled and finely chopped
3 bay leaves
4 whole cloves
1 1-inch piece of a cinnamon stick
1/2 tsp ground cardamom
4 whole peppercorns
4 whole cardamom pods, bruised
1 tsp garam masala
1 tsp roasted cumin
1/2 tsp red chili
1/2 tsp ground tumeric
1/4 tsp nutmeg
1/4 tsp mace
salt to taste
300ml whole milk
300ml creamed coconut
3 ounces cashew nuts, cut in halves lengthwise
1 ounce pistachio nuts, chopped coarsely
5 ounces sultana raisins

Pre-heat the oven to 180*C/350*F.  Place the chicken pieces into a large roaster.  Season lightly and then put them into the heated oven to roast while you make the sauce.

 Heat the oil in a large heavy bottomed saucepan.  Put in the garlic, ginger, onions, bay leaves, cloves, cinnamon stick, cardamom powder, peppercorns and whole cardamom pods.  Cook and fry gently until golden brown.  Stir in the garam masala, roasted cumin, red chilli, turmeric, nutmeg, mace, and salt.  Add the milk and coconut milk.  Bring to the boil, then reduce the heat to medium low and simmer for about 15 minutes. Stir occasionally.

Remove the chicken pieces from the oven and reduce the oven heat to 160*C/325*F. Stir the nuts and sultanas into the sauce.  Pour the sauce mixture over the chicken. Cover the roaster and return to the oven and cook for 45 minutes to an hour, until most of the sauce has been absorbed by the chicken and the chicken is very tender.  Remove from the oven and serve.