Succulent roasted chicken infused with rich, creamy coconut curry sauce is the perfect fusion of British-Indian flavors. This one-pan dish, featuring tender potatoes and vibrant vegetables, offers a delightful alternative to your traditional Sunday roast. Let’s dive into this simple yet flavorful Curry Roast Chicken Recipe, which is sure to become a family favorite!
Friendly Greeting to Engage Readers
Welcome to a mouthwatering adventure with Curry Roast Chicken, a dish that combines the best of both worlds—British comfort food and Indian spices! Whether you’re a fan of flavorful roasts or aromatic curries, this recipe will quickly become a beloved favorite in your home.
Introduction
Curry Roast Chicken is a beautiful blend of flavors inspired by British and Indian culinary traditions. The creamy coconut curry sauce offers an unexpected twist, while the perfectly roasted chicken brings familiarity to the table. This dish is not only a showstopper but also a convenient one-pan meal, perfect for Sunday dinners or any time you crave something comforting yet exotic. If you’re a fan of hearty British roast dinners or fragrant Indian curries, this fusion dish is a must-try!
Ingredients for Curry Roast Chicken
Here’s what you’ll need to make this flavorful Curry Roast Chicken:
- 1 medium whole chicken (about 2kg/4.4lbs)
- 1 lime, sliced in half
- 3 tbsp Indian curry paste (Tikka Masala, Korma, Madras, or Rogan Josh)
- 1 ½ tbsp olive oil
- ½ tsp salt
- ½ tsp black pepper
- 600g baby new potatoes (or any floury potatoes, peeled and chopped into bite-sized pieces)
- 400g coconut milk (1 can)
- 2 tsp fish sauce
- 1 tsp sugar
- 1 red bell pepper, sliced
- 250g green beans, sliced in half
- 1 medium head of broccoli, cut into florets
- 2 tbsp freshly chopped coriander (cilantro)
Optional:
- 1 tbsp cornflour mixed with 3 tbsp cold water (for thickening)
How to Make Curry Roast Chicken – Step by Step
Step 1: Preparation and Marinating
Preheat your oven to 180°C/350°F (fan). Place the chicken in a large roasting tin and stuff half a lime into its cavity. Brush 1 tbsp of curry paste over the top of the chicken, drizzle with olive oil, and season with salt and pepper. Cover the chicken loosely with foil and roast for 1 hour.
Step 2: Roasting the Chicken and Potatoes
After 1 hour, remove the foil and add the potatoes around the chicken, tossing them in the chicken juices at the bottom of the tin. Return to the oven for 30 minutes.
Step 3: Creating the Curry Sauce
Remove the chicken from the oven, then stir in the remaining 2 tbsp of curry paste, coconut milk, fish sauce, sugar, and the juice from the remaining half of the lime. Add the sliced red bell pepper, green beans, and broccoli to the tin, coating them in the sauce.
Step 4: Finishing the Roast
Roast for an additional 15 minutes, until the vegetables are tender and the sauce has thickened slightly. Let the chicken rest for a few minutes before carving.
Helpful Tips for Curry Roast Chicken
- Use fresh ingredients: Freshly chopped cilantro and lime juice add brightness to the dish, balancing the creamy curry sauce.
- Make the sauce thicker: If you prefer a thicker curry sauce, mix the cornflour slurry and stir it into the sauce before roasting for the final 15 minutes.
Cooking Tips for the Best Curry Roast Chicken
- Ensure even cooking: Using a meat thermometer ensures the chicken reaches the ideal internal temperature of 75°C (165°F).
- Use a roasting tin with high sides: This helps retain all the flavorful juices and allows for even distribution of the curry sauce.
Serving Suggestions for Curry Roast Chicken
Pair your Curry Roast Chicken with fluffy basmati rice or naan bread to soak up the flavorful curry sauce. For a refreshing contrast, serve alongside a mango chutney or yogurt raita.
Nutritional Information
This delicious Curry Roast Chicken is not only satisfying but also packed with nutrients. Here’s a breakdown of the nutritional content:
- Calories: 560
- Protein: 42g
- Carbohydrates: 28g
- Fats: 30g
- Fiber: 8g
Storage and Leftovers for Curry Roast Chicken
To store leftovers, transfer the chicken, vegetables, and curry sauce to an airtight container. Refrigerate for up to 3 days. To reheat, simply warm in the oven or microwave, adding a splash of water or coconut milk to keep the sauce creamy.
Frequently Asked Questions (FAQs) for Curry Roast Chicken
- Can I use boneless chicken?
Yes, you can use boneless chicken thighs or breasts for quicker cooking. - What can I substitute for coconut milk?
If you’re allergic to coconut, use heavy cream or almond milk instead. - Is this dish spicy?
The spice level depends on the curry paste you choose. Tikka Masala is mild, while Madras or Rogan Josh offers more heat. - Can I freeze leftovers?
Yes, freeze in an airtight container for up to 3 months. Thaw overnight before reheating.
Related Recipes for Curry Lovers
If you love this Curry Roast Chicken, you’ll also enjoy:
- Ultimate Cowboy Casserole
– A hearty, filling dish perfect for family dinners.
- Sausage Balls with Red Lobster Mix – A fun and flavorful appetizer to start your meal.
Conclusion
Thank you for joining me on this culinary journey to create the perfect Curry Roast Chicken! I hope this recipe adds a new favorite to your collection. Don’t forget to share your feedback or any personal twists on the recipe in the comments below. Happy cooking!
Print
Curry Roast Chicken Recipe – British-Indian Fusion Delight
Description
Welcome to a mouthwatering adventure with Curry Roast Chicken, a dish that combines the best of both worlds—British comfort food and Indian spices! Whether you’re a fan of flavorful roasts or aromatic curries, this recipe will quickly become a beloved favorite in your home.
Ingredients
- 1 medium whole chicken (about 2kg/4.4lbs)
- 1 lime, sliced in half
- 3 tbsp Indian curry paste (Tikka Masala, Korma, Madras, or Rogan Josh)
- 1 ½ tbsp olive oil
- ½ tsp salt
- ½ tsp black pepper
- 600g baby new potatoes (or any floury potatoes, peeled and chopped into bite-sized pieces)
- 400g coconut milk (1 can)
- 2 tsp fish sauce
- 1 tsp sugar
- 1 red bell pepper, sliced
- 250g green beans, sliced in half
- 1 medium head of broccoli, cut into florets
- 2 tbsp freshly chopped coriander (cilantro)
Instructions
Step 1: Preparation and Marinating
Preheat your oven to 180°C/350°F (fan). Place the chicken in a large roasting tin and stuff half a lime into its cavity. Brush 1 tbsp of curry paste over the top of the chicken, drizzle with olive oil, and season with salt and pepper. Cover the chicken loosely with foil and roast for 1 hour.
Step 2: Roasting the Chicken and Potatoes
After 1 hour, remove the foil and add the potatoes around the chicken, tossing them in the chicken juices at the bottom of the tin. Return to the oven for 30 minutes.
Step 3: Creating the Curry Sauce
Remove the chicken from the oven, then stir in the remaining 2 tbsp of curry paste, coconut milk, fish sauce, sugar, and the juice from the remaining half of the lime. Add the sliced red bell pepper, green beans, and broccoli to the tin, coating them in the sauce.
Step 4: Finishing the Roast
Roast for an additional 15 minutes, until the vegetables are tender and the sauce has thickened slightly. Let the chicken rest for a few minutes before carving.
Equipment
2Pcs Heart Shape Cake Pans, Aluminum Heart Cake Mold, Reusable 10 inch
Buy Now →
Kids Chill Leak-Proof Lunch Box – Included Reusable Ice Pack Keeps Food Cold
Buy Now →Notes
- Use fresh ingredients: Freshly chopped cilantro and lime juice add brightness to the dish, balancing the creamy curry sauce.
- Make the sauce thicker: If you prefer a thicker curry sauce, mix the cornflour slurry and stir it into the sauce before roasting for the final 15 minutes.
