Whole Roast Chicken Curry

Everyone loves a roast and everyone loves a curry, so what better serve up on a lazy Sunday evening than a combination of the two?

This recipe is super simple as it all goes into one pot, creates its own delicious sauce and fills the kitchen with tantalising aromas.

Not too spicy, it’s a complete winner with friends and family alike.

Serves 4

Ingredients

1 red onion

1 lime

4 cloves garlic, bashed

1 whole chicken, approx 1.5kg

4 tbsp rogan josh or tikka curry paste

2 handfuls cooked new potatoes

2 handfuls green beans, chopped

1 400ml can coconut milk

1 chicken stock cube

100ml boiling water

1 tbsp lime pickle

2 tbsp mango chutney

150g baby spinach

1 handful chopped coriander.

Steamed rice or nan to serve.

Method

Heat the oven to 180.

Peel and thinly slice the onion and put it into a large heavy based casserole dish

Cut the lime into quarters and put two of them into the chicken along with the bashed garlic cloves.

Sit the chicken on top of the onion, then squeeze over the remaining two lime quarters and add them to the pan.

Rub the curry paste all over the chicken, massaging it into the skin and cavity with your hands.

Season the chicken with salt and pepper, drizzle with a little olive oil then put the dish into the oven, uncovered, and roast for 1 hour, basting occasionally.

When the hour is up, add the cooked new potatoes, green beans, and coconut milk to the dish. Crumble the stock cube into the boiling water, stir well and add it to the dish. Give everything a good mix around, then put the lid on and return the dish to the oven for a further 20 minutes.

Remove the casserole dish from the oven and transfer the chicken to a warm serving dish, cover it in foil and allow to rest.

Put the casserole dish on the hob, stir the lime pickle and mango chutney into the sauce and allow to simmer for a few minutes to reduce down. Add the spinach and stir it in to wilt.

Spoon the sauce and veggies into the serving dish around the chicken, the take it to the table. Sprinkle over some chopped coriander and serve up with some lime wedges and rice or nan to soak up the lovely juices. 

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