Curried Roast Chicken

  
I’m a huge fan of one pot cooking, preferably those that slow cook filling the air with delicious aroma. Hopefully you’ve got a pot big enough to hold the sauce and chicken, saves washing up! Best of all knowing all the work is done and, if you’re not too greedy, this one is enough for three meals! Roast today, chicken pot pie in a couple of days then a base for a fantastic curried soup. 

I made the spice mixture but you could substitute Massaman curry paste for speed?

Spice mixture:

Blend together fresh coriander; a good knob of ginger; 3 cloves garlic; 1 small onion; fresh chilli to suit your taste (I used 3); 2 stalks lemongrass; a tsp of salt; equal quantities of coriander, cumin and paprika and a good splash of fish sauce and oil.

Curry sauce:

2 sliced onions; juice and zest of 2 limes; a tin of coconut milk; splash of fish sauce and roughly 400ml of chicken stock.

Method:

  
Gently fry the spice mixture for a few mins in a tablespoon of oil, coconut oil is the nicest here. Add the sliced onions and fry until slightly softened. In goes the rest, bring to a simmer. 

  
My chicken weighed 1.6kg Season the chicken and rub with oil, preferably coconut. Put the whole lot in the oven at 220 degrees for 15 mins then lower heat to 180 degrees and cook for 1 hour. Check chicken is cooked throughout and leave to rest before carving. Chopped coriander over the chicken looks and tastes amazing. 

Hope you like it?