Coronation Chicken Salad

From a YouTube video Watch the original

Ingredients

• 1.8 kg free-range chicken
• 2 cloves of garlic
• 1 thumb-sized piece of ginger
• 1 fresh chili
• Curry paste
• Olive oil
• Coriander leaves and stalks
• 4 onions
• 1 lemon
• Pineapple rings
• Sea salt
• Greek yogurt
• Nuts (flaked almonds or cashews)
• Gem lettuce
• Pomegranate seeds
• Cucumber
• Chili flakes
• Poppadoms

Instructions

1. Preheat the oven to 180°C (350°F).
2. In a bowl, mix curry paste, garlic, ginger, chili, olive oil, and coriander stalks.
3. Massage the chicken with the spice mixture and place it in a casserole pan with quartered onions and a microwaved lemon.
4. Roast the chicken for 1.5 hours, basting it with the juices halfway through.
5. Add pineapple rings to the pan and roast for another 45 minutes.
6. Remove the chicken from the pan and let it rest for 20 minutes.
7. Strip the skin off the chicken and set it aside.
8. Shred the chicken meat and mix it with Greek yogurt, coriander leaves, lemon juice, and leftover pineapple juice.
9. Toast nuts and chicken skin in a pan and sprinkle them on top of the salad.
10. Serve the chicken salad on a bed of gem lettuce with pomegranate seeds, cucumber, chili flakes, and poppadoms.

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