Curry Roast Chicken Recipe
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Roasted chicken cooked in one pan with potatoes and vegetables in a creamy coconut curry sauce. A flavorful, aromatic main dish that serves as an alternative to traditional Sunday roasts.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 1 medium whole chicken (weighing about 2kg (4.4lbs))
- 1 lime (sliced in half)
- 3 tbsp Indian curry paste
- 1 ½ tbsp olive oil
- ½ tsp salt
- ½ tsp black pepper
- 600 g (1.3 lbs) baby new potatoes
- 400 g (14 oz) can coconut milk
- 2 tsp fish sauce
- 1 tsp sugar
- 1 red bell pepper (sliced)
- 250 g (9oz) green beans, (sliced in half)
- 1 medium head of broccoli (sliced into florets)
- 2 tbsp freshly chopped coriander (cilantro)
- 1 tbsp cornflour (mixed with 3 tbsp cold water to form a slurry)
At a glance
PER SERVING · TIME 120M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 1h 45m
- Sodium
- 1122mg
- Total sugar
- 12g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 1137mg
- Calcium
- 160mg
- Iron
- 13mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 1122MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.