Combine all ingredients, except chicken, in a bowl large enough to hold the bird. Add the chicken and turn and brush to coat it with the curry paste mixture. Cover and refrigerate the chicken for 4 hours, or overnight, occasionally turning and brushing with the marinade.
Preheat the oven to 350 degrees F. Place the marinated chicken in a shallow-sided roasting pan lined with parchment paper. Tie the chicken legs together. Brush the chicken with the marinade. Roast for 90 minutes, or until the temperature in the centre of a thigh, not touching the bone, registers 170 degrees F on an instant-read meat thermometer. Occasionally baste the bird with the pan juices as it roasts. Set the chicken on a plate, tent with foil and let rest for 10 minutes. Carve and serve.
Options: Instead of marinating a whole chicken and roasting it, marinate four bone-in chicken breasts or four whole chicken legs, and roast them. Cooking time for either the breasts or the legs, at 350 degrees F, will be about 45 to 50 minutes, or until the chicken reaches an internal temperature of 170 degrees F on an instant read meat thermometer.