📋 What do we need? Ingredients for curry roast chicken on a wooden table. Chicken – go for a medium chicken, about 2kg (4.4lbs). You can use a larger chicken if you want to stretch this meal for more people, but you will need to cook it for longer (before the potatoes are added) to ensure the chicken is fully cooked through.
Coconut milk – use full-fat to help ensure the sauce won’t split Potatoes – baby new potatoes are best, as you don’t need to peel or chop them. However, you can replace with regular-sized potatoes if you like. Just peel and chop them into large chunks.
Curry Paste – Use your favourite curry paste. I usually make this with Tikka Masala paste as it’s nice and mild (no chilli heat) but full of flavour. 📺 Watch how to make it Full recipe with detailed steps in the recipe card at the end of this post.
First we place the chicken on a large roasting tray. Brush the chicken with curry paste, drizzle with oil and sprinkle with a little salt and pepper. Place a lime wedge in the cavity, then cover the chicken with foil and roast for an hour. Then we remove the foil and add the potatoes to the tray and cook for a further 30 minutes. Next in goes more curry paste, lime juice, cococnut milk, fish sauce and a tiny bit of sugar. That’s all mixed together to coat the potatoes. We also add in peppers, green beans and broccoli, then place back in the oven for a final 15 minutes until the vegetables are tender.
