All you need is a bird, 4 tablespoons of Deema's curry spices, salt and ground pepper to taste, roughly 50g butter and some leftover white wine.
Preheat the oven to 200C/400F/Gas 6.
Melt the butter, add the spices, salt and pepper and make into a paste. Then spread this spicy paste all over the bird. It needs to cover the bird.
Cover the chicken loosely with foil and roast in the oven for 30 minutes. After 30 minutes, remove the foil, add the white wine and roast for another 20-30 minutes and reduce the temperature to 160C-180C/320F-350F/Gas 3-4.
It's fully cooked when the juices run clear when the bird is pierced in the thigh with a skewer.
Serve with vegetables or salad, bread or rice.
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