Sunil Vijayakar Chicken

Put the chicken legs in a large bowl and add the marinade ingredients. Mix well so the chicken is fully coated. Cover and marinate for 4 hours, or overnight if possible. Preheat the oven to 200C/180C Fan/Gas 6. Put a rack over a roasting tray. Put the chicken legs on the rack and pour any remaining marinade into the tray. Add the chicken stock or water to the tray. Roast the chicken for 20 minutes. For the glaze, mix the dark soy sauce and honey in a small bowl.

To make the sauce, mix all the ingredients together in a bowl. • Scatter the aubergine, peppers and onion into a large shallow roasting tin. Drizzle with 2 tablespoons of the oil and toss everything together. Pour over half of the sauce. Add the lime leaves and lemongrass to the tin and roast in the oven for 15 minutes. • Toss the chicken in the remaining tablespoon of oil and the sweet chilli sauce. Season with salt and freshly ground black pepper.

For the massaman curry paste, heat a small frying pan over a medium heat. When the pan is hot, add the cardamom, cumin and cloves and dry-fry for 1–2 minutes, or until fragrant. Transfer the spices to a spice grinder or pestle and mortar and grind to a powder. Blend the ground spices with all the remaining curry paste ingredients in a food processor, until smooth and well combined. (Alternatively, pound the paste until smooth in a pestle and mortar.) Chill until needed, covered.