1 tbsp low FODMAP curry paste
1.5kg/3½lb whole chicken
4 tbsp lactose free yogurt
2 tbsp paprika
1 tsp chili powder
1 tsp ground cumin
2 tbsp lemon juice
2 tbsp vegetable oil
1 tsp salt
½ tsp turmeric
1 tbsp tomato purée
2 tsp peeled and finely grated root ginger
Serves - 4-6
Prick the chicken all over and make a few slits about 2cm/¾in long on the skin.
Mix all the remaining chicken ingredients into a smooth paste and rub the marinade generously all over the chicken skin.
Cover and refrigerate for eight hours or overnight.
Preheat the oven to 180C/350F/Gas 4. Place the chicken in a roasting tin and cover with foil.
Roast in the centre of the oven for 1½ hours. Halfway through cooking, baste with a little of the marinade.
Remove chicken from the oven and leave in a warm place to rest for 20 minutes.
Recipe adapted from: Good Food