Curried Chicken, Durban Style

Curried roasted chicken Durban style
•	1 3 1/4-pound whole chicken, skinned 
•	¼ cup lemon juice 
•	1 2-inch piece peeled ginger, chopped 
•	3 cloves garlic, chopped 
•	3 small fresh green chilies, chopped 
•	1 teaspoon salt 
•	2 tablespoons extra virgin olive oil 
•	1 teaspoon ground cumin 
•	1 teaspoon ground coriander 
•	½ teaspoon chili powder, preferably coarsely ground 
•	Freshly ground black pepper 
1.	Cut two deep diagonal slits, down to the bone, in each chicken
breast and one in each leg and thigh. Place chicken, breast side up,
on a sheet of heavy-duty foil large enough to enclose it. Place in a
roasting pan.
2.	Place lemon juice, ginger, garlic, chilies, salt, oil, cumin and
coriander in a blender and process to a thick purée. Rub purée over
chicken, inside and out, and into slits. Set chicken aside 30
minutes.
3.	Heat oven to 400 degrees. Dust chicken with chili powder and black
pepper, enclose in foil and crimp to seal. Roast 1 hour.
4.	Open foil and baste chicken. Return, uncovered, to oven for 15
minutes, basting twice more. Transfer chicken to serving platter. Pour
juices from foil into a small dish and serve alongside chicken.