The perfect dish for when you have someone to impress and you want delectable, fragrant curry, but you’ve got no time to spend prepping. All the work here is done by the oven, the only ‘cooking’ is frying onions. But the result is seriously impressive and incredibly delicious.
- 1 tbsp veg oil
- 2 onions, finely chopped
- 300g packet curry kit (like those from Spice Tailor). Choose a highly-flavoured, spicy one for maximum effect
- 1 tin coconut milk
- 200ml chicken stock
- 1.3kg whole chicken
- Salt
- Fresh coriander
- Pre-heat the oven to 200C fan (220C)
- Heat the veg oil in a saucepan over a medium heat and cook the onions until soft
- Add the spices from the curry kit and stir in, then add the base spice paste
- Cook for another minute before adding the curry sauce, coconut milk and stock. Stir together, heat to a bubble and then remove from the heat
- Place the chicken into a deep oven dish, pour all the sauce into the dish around the chicken (rather than over the top)
- Sprinkle salt over the chicken skin
- Cook in the hot oven for 15 mins then turn it down to 170C fan (190C) and cook for a further 1 hour. Baste every 15 mins with the sauce from the pan
- Remove from the oven and leave to rest for 10 mins
- Scatter with fresh coriander leaves
- Carve the chicken, serving over rice with the curry sauce on top. Maybe some garlic greens on the side
Sophie cooks 