Creamy Turmeric & Coconut Roast Chicken
Recipe: #35888
October 24, 2020
Categories: Curries, Chicken, Oven Bake, Spices, Whole Chicken, Chicken Dinner, more
"From our weekday newspaper The West Australian."
Original is 4 servings
Ingredients
Nutritional
- Serving Size: 1 (639.7 g)
- Calories 901.5
- Total Fat - 32 g
- Saturated Fat - 22.1 g
- Cholesterol - 1021.2 mg
- Sodium - 387.3 mg
- Total Carbohydrate - 74.9 g
- Dietary Fiber - 2 g
- Sugars - 65.8 g
- Protein - 77.9 g
- Calcium - 78 mg
- Iron - 11.6 mg
- Vitamin C - 31.2 mg
- Thiamin - 0.2 mg
Step by Step Method
Step 1
Preheat oven to 200C/180C fan forced.
Step 2
Heat the oil in a large flameproof casserole dish over medium-high heat and add the ginger and garlic and cook, stirring, for 1 minute or until aromatic and then add the curry paste and 1 teaspoon turmeric and cook, stirring, for a further 30 seconds and now lowly stir in the coconut cream until combined and finely stir in the stock and remove from heat.
Step 3
Place the lime in the cavity of the chicken and rub the chicken with the remaining turmeric and place the chicken in the pan and add the lime leaves and season the chicken with salt and bake for 1 hour 20 minutes or until the chicken is cooked through.
Step 4
Sprinkle with the extra lime leaves and serve with rice.
Tips
No special items needed.
0 Reviews
You'll Also Love
