Oriental roast chicken with coconut gravy

Oriental roast chicken with coconut gravy
  • Serves icon Serves 2-3
  • Time icon Takes 20 minutes to make and 1½ hours to roast

With oriental spices and lime juice, this chicken recipe makes an interesting alternative to a traditional Sunday roast.

Nutrition: per serving

Calories
557kcals
Fat
26.8g (2.5g saturated)
Protein
76.8g
Carbohydrates
3.8g (0.6g sugar)
Salt
2g
Calories
557kcals
Fat
26.8g (2.5g saturated)
Protein
76.8g
Carbohydrates
3.8g (0.6g sugar)
Salt
2g

Based on 3

Ingredients

  • 1 tbsp vegetable oil
  • 2 tsp Thai spice blend or Chinese five-spice powder
  • ½ tsp coarse salt
  • Grated zest and juice of 1 lime, plus extra 1 lime, halved
  • 1.5kg whole free-range chicken
  • 2 lemongrass stalks, bruised
  • 4 thick slices fresh ginger
  • 2 lime leaves (look for Bart Spices dried lime leaves, from major supermarkets)
  • 200g carton coconut cream
  • 200ml chicken stock, hot
  • 1 tbsp Thai red curry paste (we like Thai Taste, from most major supermarkets)

Method

  1. Preheat the oven to 200°C/fan180°C/gas 6. Mix together the oil, spice blend, salt and lime zest and juice to make a paste. Rub the mixture evenly onto the chicken skin.
  2. Pop the lime halves into the body cavity, along with the lemongrass, ginger and lime leaves. Sit in a roasting tin and roast for 1½ hours, until the chicken is cooked through. Tip any juices inside the body cavity into the tin, then lift the chicken onto a plate and rest for 5 minutes.
  3. Meanwhile, pour off the fat, then stir the coconut cream, stock and curry paste into the juices left in the tin, and cook in the oven for a further 5 minutes, until hot. Carve the chicken and serve with the coconut gravy and some steamed greens, such as pak choi, and rice.

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