Robyn's Spicy Roasted Chicken
| Recipe By: | Robyn Buntting |
| Serves: | 6 |
| Cooking Time: | 1 hour 40 minutes |
| Prep Time: | 10 minutes |
Ingredients
- 1T Ghee
- 1, finely chopped Onion
- 2 cloves, crushed Garlic
- 2t crushed Ginger
- 1t crushed Turmeric
- 2 stems Curry leaves
- 1x 50g packet Woolworths Korma Indian curry paste
- 1x 400ml can Coconut cream
- 1 cup Chicken stock
- 1 Free range Whole chicken
- Salt and pepper to season
- Woolworths crispy onions
- Basmati rice to serve
Woolworths is committed to sustainability via our good business journey. Seasonal (and other) products might not always be in stock.
Cooking Instructions
- Pre heat oven to 180C
- Sauté the onion over medium heat in ghee until translucent, then add in the garlic, ginger, turmeric, curry leaves and curry paste and cook for a further minute. Add the coconut cream and stock and simmer for 5 minutes.
- Place the whole chicken in a large roasting tray then pour over the curry sauce and cover with tin foil.
- Cook the chicken in the oven for an hour then remove the foil and cook for a further 15 minutes until golden brown.
- Top the cooked chicken with crispy onions and Serve with steam basmati rice.
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