This Curry roast chicken is permanently on our recipe rotation!
86.2 هزار بار بازدید -
3 سال پیش
-
Succulent roast chicken cooked together
Succulent roast chicken cooked together in one pan with tender potatoes and vegetables in a creamy coconut curry sauce. A fantastic alternative for your Sunday Roast - clean plates all round. The vegetables absorb the flavour of the amazing curry sauce, so even the kids will eat all their veggies.
Free printable recipe is available on our site: https://www.kitchensanctuary.com/curr...
Ingredients:
1 medium whole chicken weighing about 2kg (4.4lbs)
1 lime sliced in half
3 tbsp Indian curry paste – I use Patak’s Tikka Masala Paste use your favourite brand - Korma, Madras and Rogan Josh Paste also work well.
1 ½ tbsp olive oil
½ tsp salt
½ tsp black pepper
600 g 1.3 lbs baby new potatoes (**you can replace with any floury potatoes, but will need to peel and chop into bitesize pieces if not using baby new potatoes)
400 g (14oz) can coconut milk
2 tsp fish sauce
1 tsp sugar
1 red bell pepper sliced
250 g (9oz) green beans, sliced in half
1 medium head of broccoli sliced into florets
2 tbsp freshly chopped coriander cilantro
Optional:
1 tbsp cornflour, mixed with 3 tbsp cold water, to form a slurry
Instructions:
1. Preheat the oven to 180C/350F.
2. Place the chicken in a large roasting tin, place ½ of a lime in the cavity.
3. Brush 1 tbsp of the curry paste all over the top of the chicken, then drizzle on the 1 ½ tbsp of olive oil and sprinkle on the ½ tsp each of salt and pepper.
4. Cover the chicken in foil, loosely tented, and place in the oven for 1 hour.
5. Remove the chicken from the oven and remove the foil.
6. Add the potatoes to the sides of the tin and turn to coat in any chicken juices and oils in the base of the tin.
7. Place back in the oven for 30 minutes.
8. After 30 minutes, remove from the oven.
9. Add the remaining 2 tbsp of curry paste, the juice of the remaining half a lime, the can of coconut milk, 2 tsp of fish sauce and 1 tsp of sugar to the tin. Stir together to mix the sauce and coat the potatoes.
10. Add the sliced peppers, green beans and broccoli to the pan and stir again, to coat the vegetables in the sauce.
11. Place back in the oven for a final 15 minutes, until the vegetables are tender and the sauce has thickened slightly and is bubbling.
12. Remove from the oven and leave to rest for a few minutes.
13. Remove the roast chicken from the tin and place on a chopping board. Carve the chicken and divide between plates.
TIP: if you would like the curry sauce to be a little thicker, stir the cornstarch slurry into the sauce and place back in the oven for 2-3 minutes to thicken, while you carve the chicken.
14. Add the potatoes and vegetables from the pan to the plates and drizzle over the sauce.
15. Serve topped with a little freshly chopped coriander (cilantro).
Notes:
Can I make it ahead?
This recipe is best served right away when the green vegetables are still vibrant with a slight crunch to them.However, you can make it ahead if you like. I really love the leftovers from this recipe for lunch the next day with a drizzle of sweet chilli sauce.
To make ahead, make the whole recipe, then slice up the chicken meat and place in the sauce, discarding the chicken carcass.
Quickly cool the chicken, vegetables and potatoes in the tray, then cover and refrigerate for up to a day.
When you're ready to reheat, take the tray out of the refrigerator an hour before heating (to take the chill off). Cover the tray in foil and place in the oven at 180C/375F for 25-30 minutes, until the chicken and potatoes are piping hot.You may want to add a splash of water to the sauce if it starts to dry up a little.
Can I freeze it?
Yes, you can freeze leftovers. Slice up the chicken and discard the carcass. Place the chicken into a container with the sauce and vegetables. Cover and freeze.Defrost overnight in the refrigerator and remove from the refrigerator an hour before heating (to take the chill off).
Reheat in a baking dish, covered in foil at 180C/375F for 25-30 minutes, until the chicken and potatoes are piping hot.
Microwave:
Alternatively, individual thawed portions can be reheated in the microwave. Heat on high for about 3-4 minutes per portion, stirring a couple of times during heating, until the chicken and potatoes are piping hot throughout.Note: The chicken skin will be soft if reheating in the microwave.
Ingredient swaps:
Peeled and chopped sweet potatoes or butternut squash work well in place of baby new potatoes.
Chopped courgettes (zucchini), asparagus, sugarsnap peas and baby spinach all work great in this dish.
Swap the Tikka Masala curry paste for your favourite. Madras, Jalfrezi, Korma and Massaman all work great.
#CookingShow #Recipe #RoastDinner
Free printable recipe is available on our site: https://www.kitchensanctuary.com/curr...
Ingredients:
1 medium whole chicken weighing about 2kg (4.4lbs)
1 lime sliced in half
3 tbsp Indian curry paste – I use Patak’s Tikka Masala Paste use your favourite brand - Korma, Madras and Rogan Josh Paste also work well.
1 ½ tbsp olive oil
½ tsp salt
½ tsp black pepper
600 g 1.3 lbs baby new potatoes (**you can replace with any floury potatoes, but will need to peel and chop into bitesize pieces if not using baby new potatoes)
400 g (14oz) can coconut milk
2 tsp fish sauce
1 tsp sugar
1 red bell pepper sliced
250 g (9oz) green beans, sliced in half
1 medium head of broccoli sliced into florets
2 tbsp freshly chopped coriander cilantro
Optional:
1 tbsp cornflour, mixed with 3 tbsp cold water, to form a slurry
Instructions:
1. Preheat the oven to 180C/350F.
2. Place the chicken in a large roasting tin, place ½ of a lime in the cavity.
3. Brush 1 tbsp of the curry paste all over the top of the chicken, then drizzle on the 1 ½ tbsp of olive oil and sprinkle on the ½ tsp each of salt and pepper.
4. Cover the chicken in foil, loosely tented, and place in the oven for 1 hour.
5. Remove the chicken from the oven and remove the foil.
6. Add the potatoes to the sides of the tin and turn to coat in any chicken juices and oils in the base of the tin.
7. Place back in the oven for 30 minutes.
8. After 30 minutes, remove from the oven.
9. Add the remaining 2 tbsp of curry paste, the juice of the remaining half a lime, the can of coconut milk, 2 tsp of fish sauce and 1 tsp of sugar to the tin. Stir together to mix the sauce and coat the potatoes.
10. Add the sliced peppers, green beans and broccoli to the pan and stir again, to coat the vegetables in the sauce.
11. Place back in the oven for a final 15 minutes, until the vegetables are tender and the sauce has thickened slightly and is bubbling.
12. Remove from the oven and leave to rest for a few minutes.
13. Remove the roast chicken from the tin and place on a chopping board. Carve the chicken and divide between plates.
TIP: if you would like the curry sauce to be a little thicker, stir the cornstarch slurry into the sauce and place back in the oven for 2-3 minutes to thicken, while you carve the chicken.
14. Add the potatoes and vegetables from the pan to the plates and drizzle over the sauce.
15. Serve topped with a little freshly chopped coriander (cilantro).
Notes:
Can I make it ahead?
This recipe is best served right away when the green vegetables are still vibrant with a slight crunch to them.However, you can make it ahead if you like. I really love the leftovers from this recipe for lunch the next day with a drizzle of sweet chilli sauce.
To make ahead, make the whole recipe, then slice up the chicken meat and place in the sauce, discarding the chicken carcass.
Quickly cool the chicken, vegetables and potatoes in the tray, then cover and refrigerate for up to a day.
When you're ready to reheat, take the tray out of the refrigerator an hour before heating (to take the chill off). Cover the tray in foil and place in the oven at 180C/375F for 25-30 minutes, until the chicken and potatoes are piping hot.You may want to add a splash of water to the sauce if it starts to dry up a little.
Can I freeze it?
Yes, you can freeze leftovers. Slice up the chicken and discard the carcass. Place the chicken into a container with the sauce and vegetables. Cover and freeze.Defrost overnight in the refrigerator and remove from the refrigerator an hour before heating (to take the chill off).
Reheat in a baking dish, covered in foil at 180C/375F for 25-30 minutes, until the chicken and potatoes are piping hot.
Microwave:
Alternatively, individual thawed portions can be reheated in the microwave. Heat on high for about 3-4 minutes per portion, stirring a couple of times during heating, until the chicken and potatoes are piping hot throughout.Note: The chicken skin will be soft if reheating in the microwave.
Ingredient swaps:
Peeled and chopped sweet potatoes or butternut squash work well in place of baby new potatoes.
Chopped courgettes (zucchini), asparagus, sugarsnap peas and baby spinach all work great in this dish.
Swap the Tikka Masala curry paste for your favourite. Madras, Jalfrezi, Korma and Massaman all work great.
#CookingShow #Recipe #RoastDinner
3 سال پیش
در تاریخ 1400/05/18 منتشر شده
است.
86,223
بـار بازدید شده