Curried Roast Chicken - Testing

http://www.food24.com/Recipes/Oven-roasted-curried-chicken-20091103

I made this once a long time ago and I think we liked it, but I consider it untested because I can't remember.

1 - The flavors are really nice but I did not grind all the ingredients, assuming that just grating them would be enough (ie ginger and garlic). I would like to actually grind them next time. I also brined the chicken with 1/4 cup salt and I think it oversalted the meat (the chicken was frozen in the morning and I wanted to thaw it for the evening meal). Pulling off the skin was super easy, I just did it with my hands starting at the neck and pulling away from there. It gets a bit challenging around the vent and the wings are really hard, but I didn't worry too much about them. 

3 lbs whole chicken, skin removed
4 Tbsps lemon juice
1 thumb-length piece of fresh ginger, grated
3 garlic cloves, finely chopped
2 red chillies, seeds removed, minced
1 tsp. salt
2 Tbsps olive oil
1 Tbsp. curry powder
1 tsp. ground cumin
1 tsp. ground coriander
1 tsp. black pepper

1. Pre-heat the oven to 400°C 
2. Use a sharp knife to make two diagonal cuts into each breast, thigh and leg.
3. Place the chicken, with the breast facing upwards, in a roasting pan that has been lined with a piece of foil large enough to wrap the chicken.
4. Place the lemon juice, ginger, garlic, chillies, salt, olive oil, curry powder, cumin and coriander in a food processor or grind them into a paste using a pestle and mortar. Rub the paste all over the chicken and make sure you also rub it into the cuts. Leave the chicken to stand for half an hour so that the flavours can develop.
5. Season the chicken with freshly ground black pepper. Fold the foil over the chicken to form a parcel and place it in the oven for an hour.
6. Open the foil and baste the chicken with the juices in the roasting tin. Return the chicken to the oven, uncovered, for another half hour and serve.