Oriental roast chicken with coconut gravy

Oriental roast chicken with coconut gravy

With oriental spices and lime juice, this chicken recipe makes an interesting alternative to a traditional Sunday roast.

Prep Time 20 mins
Cook Time 1 hr 30 mins
Total Time 1 hr 50 mins
Course Main Course
Servings 3
Calories 557 kcal


  • 1 tbsp vegetable oil
  • 2 tsp Thai spice blend or Chinese five-spice powder
  • ½ tsp coarse salt
  • Grated zest and juice of 1 lime, plus extra 1 lime, halved
  • 1.5kg whole free-range chicken
  • 2 lemongrass stalks, bruised
  • 4 thick slices fresh ginger
  • 2 lime leaves (look for Bart Spices dried lime leaves, from major supermarkets)
  • 200g carton coconut cream
  • 200ml chicken stock, hot
  • 1 tbsp Thai red curry paste (we like Thai Taste, from most major supermarkets)


  • Preheat the oven to 200°C/fan180°C/gas 6. Mix together the oil, spice blend, salt and lime zest and juice to make a paste. Rub the mixture evenly onto the chicken skin.
  • Pop the lime halves into the body cavity, along with the lemongrass, ginger and lime leaves. Sit in a roasting tin and roast for 1½ hours, until the chicken is cooked through. Tip any juices inside the body cavity into the tin, then lift the chicken onto a plate and rest for 5 minutes.
  • Meanwhile, pour off the fat, then stir the coconut cream, stock and curry paste into the juices left in the tin, and cook in the oven for a further 5 minutes, until hot. Carve the chicken and serve with the coconut gravy and some steamed greens, such as pak choi, and rice.
Keyword chicken with rice, roast chicken

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