Curry Roast Chicken

By Kitchen Sanctuary · 75 min

Ingredients

Instructions

1. Preheat the oven to 180°C (350°F, fan).
2. Place the chicken in a large roasting tin and put the half lime in the cavity.
3. Brush 1 tbsp of the curry paste over the chicken, then drizzle with the olive oil and season with the salt and pepper.
4. Loosely cover the chicken with foil and roast for 1 hour.
5. Remove the chicken from the oven and take off the foil.
6. Add the potatoes around the chicken and turn them in the juices and oil in the tin.
7. Return to the oven for 30 minutes.
8. Remove from the oven. Add the remaining 2 tbsp of curry paste, the juice of the other half lime, the coconut milk, fish sauce and sugar, and stir to coat the potatoes in the sauce.
9. Add the bell pepper, green beans and broccoli and stir to coat them in the sauce.
10. Return to the oven for a final 15 minutes, until the vegetables are tender and the sauce has thickened slightly and is bubbling.
11. Rest for a few minutes, then remove the chicken, carve it and divide among plates.
12. Optional: if you want a thicker sauce, stir in the cornflour slurry and return to the oven for 2-3 minutes while you carve.
13. Add the potatoes and vegetables to the plates, spoon over the sauce and sprinkle with coriander.

Summarized from Kitchen Sanctuary's video. Watch it for the details.

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