Simple Curried Roast Chicken

This is one of the best, and easiest, roast chickens I have made.

You won’t believe how simple this recipe is – just 4 ingredients – but it makes an amazingly tasty and juicy roast chicken. I could eat this every day.

There is a little bit of time required for the chicken to cook, but there is no preparation other than opening a jar and chopping an onion into quarters. Apart from that you can just sit back and wait for the house to start filling with amazing curry smells that will make your mouth water.

This is also very versatile with regards to what you can serve as a side dish. If you must have roast potatoes then go ahead – perhaps add a little curry paste to the pan with those too. Alternatively you can serve this with rice or Indian bread. The left-overs also make delicious sandwiches the next day, or add them to some salad leaves.

Ingredients – serves 4:

  • 2.3kg/5 lb whole chicken
  • 1 onion, peeled and cut into quarters
  • approx 1/4 cup olive oil
  • approx 150g/5 oz your favourite curry paste from a jar (I used half a jar of Patak’s Korma curry paste)
  • fresh coriander, optional, to serve

Method:

  • Heat the oven to 160C/140C fan forced/320F.
  • Rinse the chicken under cold water, pat dry with a paper towel, then place in a roasting dish ensuring that the breast is facing upwards.
  • Place the onion pieces inside the cavity of the chicken.
  • Drizzle olive oil liberally over the chicken, then use your hands to rub the curry paste all over the skin, including underneath and in the folds around the wings and legs. (Make sure you wash your hands very well after handling the raw chicken).
  • Cover the roasting dish in foil and cook for 1 hour and 15 minutes.
  • Then cook without the foil for 1 hour, basting with the pan juices halfway through and at the end of that time. Drizzle with a little more olive oil if required. You may need to cover just the breast area with a piece of foil to prevent over-browning.
  • Turn up the oven to 220C/200C fan forced/430F, and cook for another 20-30 minutes. Test that the juices run clear when the thickest part of the leg is pierced with a skewer.
  • Remove the chicken from the roasting dish, put on a plate and cover loosely with foil. Leave to rest for 20-30 minutes before carving.
  • Enjoy!

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3 Responses to Simple Curried Roast Chicken

  1. Mmm, looks nice! I love simple recipes!

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