Go Back
–+ servings
Spatchcock chicken served on a plate with rich, creamy lemongrass curry sauce. The dish is garnished with chopped cashews, sesame seeds, red chilli slices, and fresh cilantro leaves, placed on a blue and golden setting. A glass of chilled white wine and a small bowl of herbs are visible in the background
Print Recipe

One-Pot Roasted Chicken Lemongrass Curry

One-pot roasted chicken in a spicy lemongrass and coconut milk sauce.
Servings: 4

Ingredients

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.