Speedy one-pot oven roast with bold flavours of a slow cooked curry
Craving a comforting oven-roasted chicken dish with a kick of spice? Then this One Pot Roast Chicken Lemongrass Curry could be just the dish you’ve been longing for. The process is simple – blend the curry sauce ingredients together, pour into your roasting pan, place your spatchcocked chicken on top and roast for 45-50 minutes. Garnish and serve.
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.
How to Prepare Roasted Chicken Lemongrass Curry in One-Pot
One-Pot Roasted Chicken Lemongrass Curry
One-pot roasted chicken in a spicy lemongrass and coconut milk sauce.
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Servings: 4
Ingredients
- 1 whole chicken, spatchcocked
Curry Sauce
- 2 stalks lemongrass, sliced fine
- 3 spring onions, sliced fine
- 6 cloves garlic, minced
- 1 fresh red chille, optional
- 1 tbsp ginger, minced
- 1 tsp ground coriander
- 1 tsp turmeric
- 2 tbsp vegetable oil
- 60ml sambal oelek
- 2 tbsp light soy sauce
- 1 tbsp brown sugar
- 3 kaffir lime leaves
- 300ml chicken stock
- 30ml vegetable, sunflower or rapeseed oil
- 400gm tin of coconut milk
- 1 lime
Garnish
- 50g cashew nuts
- Handful chopped coriander and mint for garnish
Instructions
- Preheat oven to 200°C
- Place the lemongrass, spring onions, garlic, ginger, chilli (if using), ground coriander, turmeric, sambal oelek, lime leaves, sugar and vegetable oil in a large roasting tin. Pour in the chicken stock and 200ml (half) of the can of coconut milk. Stir to combine.
- 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.
- Cut chicken into 6 – 8 pieces. Return to the roasting tin and spoon curry sauce over each piece. Squeeze over the lime juice, sprinkle with roasted cashews and scatter with coriander and mint. Serve in the tray for everyone to help themselves.
