Table of Contents
- Speedy One-Pot Oven Roast With Bold Flavours of a Slow-Cooked Curry
- Easy One Pot Roasted Chicken Dinner
- Fusion Asian Flavours with Lemongrass, Lime leaves, Sambal Oelek and Coconut Milk
- Recipe: One-Pot Roasted Chicken Lemongrass Curry
Speedy One-Pot Oven Roast With Bold Flavours of a Slow-Cooked Curry
If you’re craving a comforting, tasty oven-roasted chicken dish with a spicy twist, look no further than this One-Pot Roasted Chicken Lemongrass Curry. This dish brings the essence of slow-cooked curry to your table in less than an hour and is packed with bold, aromatic flavours.
Easy One Pot Roasted Chicken Dinner
The recipe is incredibly simple: mix the rich, fragrant curry sauce with fresh lemongrass, ginger and spices, pour into your roasting pan and top with a perfectly spatchcocked chicken. Roast for 45-50 minutes until golden and tender, and releasing all its delicious juices into the sauce underneath.
Fusion Asian Flavours with Lemongrass, Lime leaves, Sambal Oelek and Coconut Milk
The balance of salty, sweet and slightly sour is just right in this quick curry sauce. The red bird’s eye chilli gives this dish a real kick. Fresh herbs of coriander and mint scattered over juicy roasted chicken and a pleasing crunch of cashew nuts and sesame seeds combine the best of refreshing Asian flavours. Serve with rice or rice noodles and crunchy for the perfect meal.
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Recipe: One-Pot Roasted Chicken Lemongrass Curry
One-Pot Roasted Chicken Lemongrass Curry
Ingredients
- 1 whole chicken, butterflied (also known as spatchcocked chicken)
Curry Sauce
- 2 stalks lemongrass, sliced fine
- 3 spring onions, sliced fine
- 6 cloves garlic, minced
- 1 fresh red chill, optional
- 1 tbsp ginger, minced
- 1 tsp ground coriander
- 1 tsp turmeric
- 60ml sambal oelek
- 2 tbsp light soy sauce
- 1 tbsp brown sugar
- 3 kaffir lime leaves
- 300ml chicken stock
- 2 tbsp vegetable or rapeseed oil
- 400gm tin of coconut milk
Garnish
- 1 lime
- 50g cashew nuts
- Handful chopped coriander and mint for garnish
Instructions
- Heat oven to 200°C
- To make the curry sauce: Place the lemongrass, spring onions, garlic, ginger, chilli (if using), ground coriander, turmeric, sambal oelek, lime leaves, sugar and chicken stock in a blender and blend until smooth. Stir in the vegetable oil and 200ml (half) of the tinned coconut milk. Pour the curry sauce into the roasting tin.
- Place the spatchcocked chicken on the sauce and sprinkle lightly with salt (the sauce is already salty). Do not add any oil or cover the chicken skin with sauce at this stage.
- Roast for 45 – 50 minutes until chicken is cooked through and skin is crispy.
- Remove tray from oven and transfer chicken to a large plate to rest.
- Increase oven heat to 220°C. Pour remaining 200ml coconut milk into a roasting tray, stir to combine and return to oven for 10 minutes. The sauce will thicken and become glossy.
- Dry roast cashew nuts until lightly browned. Chop into small chunks.
- Return the whole chicken to the roasting tin along with any juices. Squeeze over the juice of 1 lime, sprinkle with roasted cashews, and scatter with coriander and mint. Serve in the tray for everyone to help themselves.
