Grilled chicken marinated in Sri Lankan roasted spices, served with a tamarind and tomato chutney.
Roast all the ingredients in a pan until golden colour and grind in a pestle and mortar to a fine powder. Marinate the chicken with the ground spices, salt, and sunflower oil. Set aside for about 30 minutes at room temperature to allow the spices to work through the flesh.
Preheat the oven to 200'C. Heat a griddle pan and sear the chicken. Then finish cooking in the oven for about 7 minutes.
Peel and dice the garlic and ginger. Then de-seed and dice the chilli and chop the tomatoes. Grind the ginger, garlic and mustard seeds in a pestle and mortar to form a paste.
Heat a saucepan and add the oil. Sweat the mustard, ginger and garlic paste until golden in colour. Add the tomatoes and cook for a further two minutes. Squeeze the lime juice into the pan, add the rest of the ingredients and allow to simmer for about 20 minutes.
Zest the lime. Peel and dice the cucumber. Add the rest of the ingredients to a mixing bowl along with the lime zest and cucumber. Stir and set aside.
Spoon the cucumber mix into the center of the plate. Place a chicken thigh on top and serve with chutney.
«When making a lamb curry use this roasted curry powder mix instead of normal curry powder and you will notice a difference in the flavour.»