Rinse chicken and pat dry. Make deep gashes in the thighs, drumsticks and breast with a sharp knife. Mix the curry paste, yoghurt, lemon juice and melted butter together.
Spread curry mixture all over the chickens, rubbing well into the gashes. For the best result, cover and refrigerate for 12 hours or more.
Preheat oven to 370 F / 190 C. Place chickens on a roasting rack in a baking dish, spoon over any of the remaining marinade. Add water to the base of the dish.
Place chickens in the oven and cook for 1 hour. Baste with pan juices during cooking. Make sure the chickens are well cooked.
I used the drumsticks and served it with basmati rice, green beans, mushrooms and bell pepper!
Great to add to a brunch buffet.