Creamy Turmeric & Coconut Roast Chicken

4
Servings
10m
Prep Time
85m
Cook Time
1h 35m
Ready In


"From our weekday newspaper The West Australian."

Original recipe yields 4 servings
OK

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 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 & Variations


No special items needed.

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