Preheat oven to 350°F. Carefully lift up the skin at the top of the breast and slide half of the ginger and a 1/4 of the cilantro underneath, pushing pieces in different spots around the chicken. Pull skin back into place. Place remaining ginger and cilantro in the chicken cavity. Tie the legs together. Brush chicken with oil, and then rub with curry powder. Season with salt. Roast, basting with sauce every 20 minutes or so, for about 90 minutes, or until chicken's temperature in the deepest part of the thigh registers 185°F on a meat thermometer. Let chicken rest 10 minutes to allow juices to set before carving.
Curry powder in our stores is available bottled, bag and in bulk.