Curry Roast Chicken
An all in one pan meal with potatoes and vegetables in a creamy coconut curry sauce. A fantastic alternative for your Sunday Roast!
[adrotate group="2"] [adrotate group="4"]- 1 Large Whole Chicken
- 1 Lime (sliced in half)
- 3-4 Tbsp Tikka Masala Curry Paste
- 2 Tbsp Olive Oil
- Salt & pepper
- Baby Potatoes (slightly cooked with peel)
- 400g (14.1oz) Can Coconut Milk
- 2 Tsp Fish Sauce
- 1 Tsp Sugar
- 1 Red Bell Pepper (sliced and chopped)
- 1 Broccoli (sliced into florets)
Preheat oven to 200C/400F.
Place the chicken in a large roasting pan, and place ½ the lime in the cavity.
Brush 1 or 2 tablespoons of the curry paste all over the top of the chicken, then drizzle on the 1½ tablespoons olive oil and sprinkle with salt and pepper.
Cover the chicken in foil, loosely tented, and bake in oven for 1 hour.
Remove the chicken from the oven and the foil.
Add the potatoes to the sides of the pan and turn to coat in any of the chicken juices and oils in the base of the pan.
Place back in the oven for 30 minutes without foil. Then remove from oven.
Add 2 tablespoons curry paste, juice of ½ lime, coconut milk, 2 teaspoons fish sauce and 1 tsp sugar. Stir together to mix the sauce and coat the potatoes.
Add sliced peppers and broccoli to the pan and stir again, to coat the vegetables in the sauce.
Place back into the oven for the final 15-20 minutes, until vegetables are tender.
Remove from oven and leave to rest for a few minutes.
Carve the chicken and divide between plates. Add the potatoes and vegetables to the plates and drizzle over the sauce.
Enjoy!
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Another way to serve this meal which would also be good - Skip the potatoes, add more different vegetables, and serve with rice on the side (rice will have to be cooked separately).