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

Scale

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.

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.