Good Housekeeping UK

Roast Curried Whole Chicken

Name: Roast Curried Whole Chicken
Prep time: 20 min
Cook time: 1 h 30 min
Total time: 1 h 50 min
Yield: 4 serving(s)
Ingredients: 5 cm (2in) fresh root ginger; 1 whole chicken, about 1.8 kg (4lb); 1 lime, halved; 40 g (1 1/2oz) butter, softened; 2 tbsp. mild curry paste; 800 g (1 3/4lb) new potatoes, halved if large; 3/4 tbsp plain flour; 165 mL tin coconut milk; 1 tsp. brown sugar, optional

Curry pastes are great for adding flavour to roasting meats – try it with this fantastic roast curried chicken.

By The GH Kitchen TeamPublished: 10 September 2011

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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
40 g (1 1/2oz) butter, softened
2 Tbsp. mild curry paste
800 g (1 3/4lb) new potatoes, halved if large
3/4 tbsp plain flour
165 ml tin coconut milk
1 tsp. brown sugar, optional

Directions

1. 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.
2. 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.
3. 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.

Per Serving:

Calories: 650
Total carbs: 39 g
Sugars: 5 g
Total fat: 37 g
Saturated fat: 18 g

The GH Kitchen Team

The GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurst is our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Our GH Kitchen Manager Linzi Pucino is our very own Italian food expert (originally hailing from the North East of Scotland!) and can be found working her way through midweek recipes that cover all bases, from haggis to ragu! Our Kitchen Editor ⁠Nadine Brown loves digging into the stories behind her favourite foods and enjoys applying her eclectic tastes to more modern, flavour-forward recipes - just don't give her too much chilli! Our Junior Food Content Produce ⁠Frankie Prichard combines a love of beautiful presentation and flavour-led, seasonal cooking in her recipe development, along with a passion for bringing people together through food. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time