One-Pot Roasted Chicken Lemongrass Curry

Recipe: One-Pot Roasted Chicken Lemongrass Curry

Beautiful Vietnamese and Thai flavours make this fusion one-pot chicken curry roast a favourite for relaxed evenings

An explosive combination of pleasure – juicy roasted chicken in a thick curry sauce created with an effortless one-pot cooking method. The base flavour of the sauce is rich with coriander, lemongrass and lime leaves. This light fragrant curry is made even more palatable with the addition of cooling coconut milk.

Sambal oelek provides a soft and tasty chilli kick, but it’s the addition of red birds’ eye chilli that really gives this dish its kick. If you are into more mild flavoursome heat without the obvious tongue-tingling effect of fresh chillis, then simply leave them out.

How to Prepare Roasted Chicken Lemongrass Curry in One-Pot

Preheat oven to 200°C. Add spices, spring onion, chicken stock and half the coconut milk to your oven tray. Combine. Place lightly salted spatchcocked chicken on top of sauce.

Roast for 45- 50 minutes until chicken is cooked through and skin is crispy. Remove from the oven and transfer chicken to a large plate to rest whilst you continue with the sauce. Add the remaining coconut milk, increase oven temperature to 220°C and cook for a further 10 minutes. The sauce will thicken and become glossy.

Dry roast cashews in a frying pan until golden brown, transfer to a board and chop into small chunks. Chop coriander and mint. Cut Chicken into 6-8 pieces and return to the tray. Spoon sauce and juices over the chicken pieces and garnish with chopped roasted cashew nuts, coriander and mint.

Place tray on the middle of the dining table and let everyone serve themselves. Serve with rice, noodles, flatbreads or salad.

One-Pot Roasted Chicken Lemongrass Curry

Print Recipe

One-Pot Roasted Chicken in a spicy lemongrass and coconut milk sauce. An explosive combination of pleasures – Roasted chicken, effortless One-Pot cooking, and thick fragrant flavour rich curry sauce. All combined into this magical dish of Roasted Chicken Lemongrass Curry.

• Author: Flaevor
• Yield: 4 1x
• Category: One-Pot Meals

Ingredients

Scale 1x2x3x

• 1 whole chicken, spatchcocked
• 2 stalks lemongrass, sliced fine
• 3 spring onions, sliced fine
• 6 cloves garlic, minced
• 1 – 3 fresh red chillis (optional)
• 1 tbsp ginger, minced
• 1/2 tsp ground coriander
• 1 tsp turmeric
• 2 Tbsp vegetable oil
• 1/3 cup sambal oelek
• 2 Tbsp light soy sauce
• 1 Tbsp brown sugar
• 3 kaffir lime leaves
• 300ml chicken stock
• 1 x 400gm tin coconut milk
• 1/3 cup cashews 
• Handful chopped coriander and mint for garnish

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Instructions

1. Preheat oven to 200°C
2. Place lemongrass, spring onions, garlic, ginger, chilli if using them, ground coriander, turmeric and vegetable oil in a large roasting tray. Pour in the chicken stock and 200ml (half) the tin of coconut milk. Stir to combine. 
3. Place spatchcocked chicken on top of the sauce and sprinkle lightly with salt (the sauce is already salty). Do not add oil or cover the chicken skin with sauce at this stage.
4. Roast for 45 – 50 minutes until chicken is cooked through and skin is crispy. 
5. Remove tray from oven and transfer chicken to a large plate to rest. 
6. 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.
7. Dry roast cashew nuts until lightly browned. Chop into small chunks.
8. Cur 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.

Keywords: one-pot roasted chicken lemongrass curry, one-tray roast, roasted chicken, chicken curry, easy chicken curry

Swiss version here: One Pot Hühnchen Curry