Simon Rimmer served up a tasty curry roast chicken with coconut rice on Sunday Brunch.

The ingredients are: 4 x chicken breasts, skin on, presentation bone, 1 teaspoon hot curry powder , 1 teaspoon garam masala , Zest half lemon , 25mm piece grated ginger , 2 cloves garlic, grated , 100g mango chutney , 1 tablespoon tamarind sauce , 1 lemon, halved and 30g butter.

For the rice: 200g basmati rice , Block coconut cream and 50g peas.

For the sauce: 50g toasted flaked almonds , 200g yoghurt , 75g mango chutney and 1 tablespoon honey.

See recipes by Simon in the book titled: The Sunday Brunch Cookbook: 100 of Our Super Tasty, Really Easy, Best-ever Recipes available from Amazon now.