Easy Peasy Meals by Good Housekeeping Institute

Author:Good Housekeeping Institute
Language: eng
Format: epub
ISBN: 978-1-909397-47-7
Publisher: Pavilion Books
Published: 2012-12-31T16:00:00+00:00

Roast Curried Chicken

Hands-on time: 20 minutes

Cooking time: about 1½ hours

5cm (2in) fresh root ginger

1 whole chicken, about 1.8kg (4lb)

1 lime, halved

40g (1½oz) butter, softened

2 tbsp mild curry paste

800g (1¾lb) new potatoes, halved if large

¾ tbsp plain flour

165ml can coconut milk

1 tsp brown sugar (optional)

salt and freshly ground black pepper

seasonal vegetables to serve

Serves 4

Calorie Gallery

1 Preheat the oven to 190°C (170°C fan oven) mark 5. Roughly chop half the ginger (leave skin on) and put into the cavity of the bird. Add the lime halves and tie the legs together. Put the chicken into a large, sturdy roasting tin. In a small bowl, mix together the butter and half the curry paste. Spread over the top and sides of the bird. Cover with foil and roast for 40 minutes.

2 Carefully remove the foil and add the potatoes to the tin, turning them to coat in the buttery mixture. Put back into the oven and cook for a further 40 minutes or until the potatoes are tender and the chicken is cooked through. Lift the chicken out of the tin and put on a board. Cover loosely with foil and leave to rest. Put the potatoes into a serving dish and keep warm.

3 Spoon off and discard most of the fat in the roasting tin. Put the tin over a medium heat on the hob. Stir in the flour and remaining curry paste, then grate in the remaining ginger. Stirring constantly, add the coconut milk. Fill the empty coconut can with water and add to the pan. Simmer, stirring, for 3–5 minutes until thickened. Check the seasoning and add the sugar, if needed. Serve the chicken, roasted potatoes and gravy with seasonal vegetables.

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