Home > Recipes > Roast chicken recipes > Oriental roast chicken with coconut gravy

Oriental roast chicken with coconut gravy

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

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

Based on 3

Ingredients

Cook Mode Sticky screen? No thanks! Tap to prevent your screen from going off while cooking.

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.
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.
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.

Based on 3

Nutrition: per serving

Fancy getting a copy in print?

Subscribe to our magazine

Rate

Reviews

Read what others say...

Joanna Dixon says:

5th Oct 2017 at 10:15 pm

Fabulous flavours. Will be making this one again

Log in to Reply
Joanna Dixon says:

21st Jul 2017 at 11:05 pm

Fab!! Simple and delicious…made a real change to the usual roast chicken..whole family impressed

Log in to Reply