Turmeric Roast Chicken With Yellow Curry Sauce

4 Servings
1 hr 35 min

One of life's greatest joys has to be a roast chicken. There's something so delicious about that crispy roasted skin, and the soft plump flesh beneath. That being said, the flavours can only be amplified by a bit of spice.

I've created here a delicious turmeric and garlic roasted chicken, with a beautiful yellow curry sauce with chickpeas. I like serving this with rice and naan to mop up all the delicious sauce. The secret I think it using the chicken juices in the curry sauce - it adds so much flavour without being too heavy. I really love it and hope you do too.

Turmeric Roast Chicken With Yellow Curry Sauce
Recipe details
  • 4  Servings
  • Prep time: 5 Minutes Cook time: 90 Minutes Total time: 1 hr 35 min
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Ingredients
For the roast chicken
  • 1 large free range chicken
  • 1 tbsp turmeric
  • 1 clove garlic, crushed
  • Drizzle olive oil
  • 1 lime, cut in half
For the yellow curry sauce
  • 1/2 white onion
  • 6 cloves garlic, whole
  • 1 thumb-sized piece of ginger, peeled
  • 2 medium chillis
  • 2 tsp turmeric
  • 2 tsp mild curry powder
  • 1 lemongrass stick (optional)
  • 1 tin coconut milk
  • 1 tin chickpeas
  • Juice of 1 lime
  • Coriander leaves (for serving)
Instructions
For the roast chicken
Heat the oven to 180°C. Mix the turmeric, olive oil, crushed garlic and a pinch of salt together to make a paste. Rub all over the chicken skin making sure to get in the cracks. Stuff the lime halves inside the cavity, and cook according to the chicken's weight in a metal or enamel roasting tray
For the curry paste
Place the onion and garlic cloves with some olive oil inside some tin foil and roast for around 30 minutes until soft
Blend the onion and garlic with the turmeric, curry paste, chillis, ginger and lemongrass if using. Add some olive oil and a pinch of salt. Leave to one side until the chicken is cooked.
Bringing it all together
Once the chicken is cooked, remove it from the tray and place to one side to rest
Place the chicken tray, with all the juices, on the hob and add the curry paste from earlier. Heat it through and mix with the juices for a couple of minutes until smelling aromatic.
Add the coconut milk and chickpeas and allow to boil for 5-10 minutes until the chickpeas have softened.
Add the lime juice and stir through, checking for seasoning
Serve up the yellow curry sauce with the rested chicken, Sprinkled coriander and lots of rice and naan for moppage
Tips
  • Be careful with the turmeric as it can stain!
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