RECIPE: HOW TO DO ORIENTAL ROAST CHICKEN WITH COCONUT GRAVY

RECIPE: HOW TO DO ORIENTAL ROAST CHICKEN WITH COCONUT GRAVY

With oriental spices and lime juice, this chicken recipe makes an interesting alternative to a traditional Sunday roast.

RECIPE ORIENTAL ROAST CHICKEN WITH COCONUT GRAVY

Dificulty: Easy
Portion: Serves 2-3
Time: Takes 20 minutes to make and 1½ hours to roast

Ingredients

1 tbsp vegetable oil
2 tsp Thai spice blend or Chinese five-spice powder
½ tsp coarse salt
Grated zest and juice of 1 lime, plus extra 1 lime, halved
1.5kg whole free-range chicken
2 lemongrass stalks, bruised
4 thick slices fresh ginger
2 lime leaves (look for Bart Spices dried lime leaves, from major supermarkets)
200g carton coconut cream
200ml chicken stock, hot
1 tbsp Thai red curry paste (we like Thai Taste, from most major supermarkets)

Step by step preparation

Preheat the oven to 200°C/fan180°C/gas 6. Mix together the oil, spice blend, salt and lime zest and juice to make a paste. Rub the mixture evenly onto the chicken skin.
Pop the lime halves into the body cavity, along with the lemongrass, ginger and lime leaves. Sit in a roasting tin and roast for 1½ hours, until the chicken is cooked through. Tip any juices inside the body cavity into the tin, then lift the chicken onto a plate and rest for 5 minutes.
Meanwhile, pour off the fat, then stir the coconut cream, stock and curry paste into the juices left in the tin, and cook in the oven for a further 5 minutes, until hot. Carve the chicken and serve with the coconut gravy and some steamed greens, such as pak choi, and rice.

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