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!

 

Ingredients:

1 Large Whole Chicken

1 Lime sliced in half

3 to 4 Tbls Patak’s Tikka Masala Curry Paste

2 Tbls Olive Oil

Salt/pepper

Baby Potatoes slightly cooked with peel (you can replace with any other potatoes, but will need to peel and chop into bite size pieces)

400g (14.11oz) Can Coconut Milk

2 Tsp Fish Sauce

1 Tsp Sugar

1 Red Bell Pepper sliced and chopped

1 Broccoli sliced into florets

 

Method:

Preheat oven to 200C/400F.

Place the chicken in a large roasting pan, and place 1/2 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 1 1/2 tablespoons olive oil and sprinkle with salt/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 oven for 30 minutes without foil.

After 30 minutes, remove from oven.

Add 2 tbls curry paste, juice of 1/2 lime, coconut milk, 2 tsp 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!

NOTE:

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).