Ingredients

The following ingredients have 4 Servings
  • 1 medium whole chicken (weighing about 2kg (4.4lbs))
  • 1 lime (sliced in half)
  • 3 tbsp Indian curry paste – I use Patak’s Tikka Masala Paste
  • 1 ½ tbsp olive oil
  • ½ tsp salt
  • ½ tsp black pepper
  • 600 g 1.3 lbs baby new potatoes
  • 400 g (14oz) can coconut milk
  • 2 tsp fish sauce
  • 1 tsp sugar
  • 1 red bell pepper (sliced)
  • 250 g (9oz) green beans, sliced in half
  • 1 medium head of broccoli (sliced into florets)
  • 2 tbsp freshly chopped coriander (cilantro)
  • 1 tbsp cornflour, mixed with 3 tbsp cold water, (to form a slurry)

Instruction

  • Preheat the oven to 180C/350F.
  • Place the chicken in a large roasting tin, place ½ of a lime in the cavity.
  • Brush 1 tbsp of the curry paste all over the top of the chicken, then drizzle on the 1 ½ tbsp of olive oil and sprinkle on the ½ tsp each of salt and pepper.
  • Cover the chicken in foil, loosely tented, and place in the oven for 1 hour.
  • Remove the chicken from the oven and remove the foil.
  • Add the potatoes to the sides of the tin and turn to coat in any chicken juices and oils in the base of the tin.
  • Place back in the oven for 30 minutes.
  • After 30 minutes, remove from the oven.
  • Add the remaining 2 tbsp of curry paste, the juice of the remaining half a lime, the can of coconut milk, 2 tsp of fish sauce and 1 tsp of sugar to the tin. Stir together to mix the sauce and coat the potatoes.
  • Add the sliced peppers, green beans and broccoli to the pan and stir again, to coat the vegetables in the sauce.
  • Place back in the oven for a final 15 minutes, until the vegetables are tender and the sauce has thickened slightly and is bubbling.
  • Remove from the oven and leave to rest for a few minutes.
  • Remove the roast chicken from the tin and place on a chopping board. Carve the chicken and divide between plates.
  • TIP: if you would like the curry sauce to be a little thicker, stir the cornstarch slurry into the sauce and place back in the oven for 2-3 minutes to thicken, while you carve the chicken.
  • Add the potatoes and vegetables from the pan to the plates and drizzle over the sauce.
  • Serve topped with a little freshly chopped coriander (cilantro).