We've jazzed up a traditional roast chicken by giving it an Asian curried flavour. This all-in-one roast contains potatoes, whole roasted ginger, lime and curry paste flavoured chicken, and a coconut milk gravy. Serve with some steamed vegetables or a salad if you like.
Follow our step-by-step guide to get the most out of your roast chicken.
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Yields:
4 serving(s)
Prep Time:
20 mins
Cook Time:
1 hr 30 mins
Total Time:
1 hr 50 mins
Cal/Serv:
650
Ingredients
5
cm (2in) fresh root ginger
1 whole chicken, about 1.8 kg (4lb)
1
lime, halved
40g
(1½oz) butter, softened
2Tbsp.
mild curry paste
800g
(1¾lb) new potatoes, halved if large
¾ tbsp plain flour
165ml
tin coconut milk
1tsp.
brown sugar, optional
Directions
Step 1
Preheat oven to 190°C (170°C fan) mark 5. Roughly chop half the ginger (leave skin on) and put into the cavity of the bird. Add the lime halves and tie the legs together. Put chicken into a large, sturdy roasting tin. In a small bowl, mix together the butter and half the curry paste. Spread over top and sides of the bird. Cover with foil and roast for 40min.
Step 2
Carefully remove foil and add potatoes to the tin, turning them to coat in the buttery mixture. Return to the oven and cook for a further 40min or until potatoes are tender and the chicken is cooked through. Lift the chicken out of the tin and put on a board. Cover loosely with foil and leave to rest. Put potatoes into a serving dish and keep warm.
Step 3
Spoon off and discard most of the fat in the roasting tin. Put the tin over a medium heat on the hob. Stir in flour and remaining curry paste, then grate in the remaining ginger. Stirring constantly, add the coconut milk. Fill the empty coconut tin with water and add to the pan. Simmer, stirring, for 3-5min until thickened. Check the seasoning and add the sugar, if needed. Serve the chicken, roasted potatoes and gravy with seasonal vegetables.
An experienced and highly skilled team of food writers, stylists and digital content producers, the Good Housekeeping Cookery Team is a close-knit squad of food obsessives. Cookery Editor Emma Franklin is our resident chilli obsessive and barbecue expert, who spends an inordinate amount of time on holidays poking round the local supermarkets seeking out new and exciting foods. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Her favourite carb is pasta, and our vibrant green spaghetti is her weeknight go-to. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating crispy corn and nocellara olives at every opportunity, and will take the cheeseboard over dessert any time (though she cannot resist a slice of tres leches cake). With a wealth of professional kitchen know-how, culinary training and years of experience between them, they are all dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work (and if they don’t – we’ll have the answer for why*) every time (*90% of the time the answer is: “buy an separate oven thermometer”!).
