Korma Roast Chicken
Juicy roast chicken cooked together in one pan with tender potatoes and vegetables in a creamy korma sauce. The vegetables absorb the flavour of the lightly spiced sauce and are perfect served over fluffy white rice. A lighter alternative for your Sunday Roast.
Serves 4
Effort: Moderate
Prep: 15 mins
Cook: 1h45m
Gluten free
Ingredients
1 whole chicken - about 2kg
1 lime - halved
1 large onion, sliced finely
3tbsp korma spice mix - Gourmet Spice Mix
600 g baby potatoes
400ml can coconut milk
2 tsp fish sauce
1 tsp sugar
1 red capsicum - sliced
250g green beans, trimmed
1 medium head of broccoli - chopped into florets
2 tbsp freshly chopped parsley
Instructions
Preheat the oven to 200c/ 180c fan. Place the chicken in a large roasting pot, place 1/2 of a lime in the cavity and using kitchen twine tie the legs together. See picture above.
Mix 1 tbsp of the korma spice mix with 1 tbsp of oil & brush over the top of the chicken, then season with salt and pepper.
Cover the chicken with a lid or foil - loosely so it doesn’t touch the chicken, and place in the oven for 1 hour.
After an hour remove the chicken from the oven and remove the lid/foil. Add the potatoes around the sides of the tin and coat in the chicken juices from the bottom of the roasting dish.
Place back in the oven for 30 minutes uncovered.
In a bowl stir together 2 tbsp korma mix, the juice of the remaining half a lime, the can of coconut milk, 2 tsp of fish sauce and 1 tsp of sugar and add to the baking dish coating the potatoes.
Add the sliced capsicum, green beans and broccoli to the pan and stir again, to coat the vegetables in the sauce. Place back in the oven for a final 15 minutes, until the vegetables are tender and the sauce has thickened slightly and is bubbling.
Remove from the oven and leave to rest for a few minutes.
Remove the roast chicken from the pot and place on a chopping board.
Hints & tips
Chicken - This recipe calls for a whole chicken. Alternatively, you could use Maryland chicken pieces, 1 per person & add the potato in from the beginning. Cook covered for 30 mins, then uncovered for 15 mins or until the potato is tender.
Make it spicy - Add sliced chilli at the end to give your Korma Roast Chicken a little heat.
Thicken the sauce - 1 tbsp cornflour mixed with 1 tbsp water - If you would like the curry sauce to be a little thicker, stir the cornflour mixture into the sauce and place back in the oven for 2-3 minutes to thicken, while you carve the chicken.
Serving suggestion - This Roast Chicken, potato & veg dish can be served on its own or with fluffy white rice.
Portion size - Serves 4 comfortably or 2 with leftovers.
Storage - Keep in the fridge for 3 days. Suitable for freezing. Pick the chicken from the carcass before freezing. Freeze the chicken carcass separately to make stock at a later date.
