Pot-roast chicken in Thai curry sauce with citrussy jasmine rice
- February 2016
- Serves 4-6
- Hands-on time 45-50 min, oven time 1¼ hours
This aromatic, gently-spiced pot roast limits the washing up without holding back on flavour or comfort.
- Dairy-free recipes
- 25.9g (16.4g saturated)
- 47.8g (5.9g sugars)
For 6 servings
This curry sauce is mild. If you’d like it spicier, leave the seeds in the chillies and add a few extra chillies to the paste. If you have leftovers, strip the meat off the carcass and stir into the sauce, then chill in an airtight container. Reheat the next day and serve with noodles and extra fresh herbs.
Make the paste up to 3 days ahead and chill in a sealed container.
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