Ingredients
- 2 teaspoons extra virgin olive oil
- 3 teaspoons fresh ginger, finely grated
- 2 garlic cloves, finely chopped
- 1 tablespoon gluten-free yellow curry paste
- 2 teaspoons ground turmeric
- 400 ml coconut cream, canned
- 125 ml chicken stock (1/2 cup)
- 1 lime, halved
- 1.7 kilogram whole chicken
- 2 kaffir lime leaves, plus extra leaves finely shredded, to serve
- Steamed jasmine rice, to serve
How to Make
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Step 1: Preheat oven to 200C/180C fan forced.
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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.
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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.
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Step 4: Sprinkle with the extra lime leaves and serve with rice.
We hope you enjoy this recipe!
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