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Creamy turmeric and coconut roast chicken recipe
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Prep Time:
10 minutes
Cook Time:
85 minutes
Total Time:
95 minutes
One-pot roast chicken with spicy turmeric, coconut cream, and gluten-free ingredients. Turn it keto with notes provided.
Ingredients:
  • 9.20 gm extra virgin olive oil
  • 3 tsp finely grated fresh ginger
  • 2 garlic cloves, finely chopped
  • 28.00 gm gluten-free yellow curry paste
  • 2 tsp ground turmeric
  • 400ml can coconut cream
  • 125ml (1/2 cup) Chicken Style Liquid Stock
  • 1 lime, halved
  • 1.7kg whole chicken
  • 2 fresh makrut lime leaves, plus extra leaves, finely shredded, to serve
  • Steamed jasmine rice, to serve
Instructions:
  • Preheat the oven to 200C/180C fan forced. In a large flameproof casserole dish over medium-high heat, heat the oil. Add ginger and garlic, cook for 1 minute until aromatic. Add curry paste and 1 teaspoon turmeric, cook for 30 seconds. Slowly stir in coconut cream until combined, then stir in the stock. Remove from heat.
  • Stuff the chicken cavity with lime and rub the remaining turmeric over the chicken. Place the chicken in a pan, add lime leaves, and season with salt. Bake for 1 hour and 20 minutes until cooked through. Garnish with extra lime leaves and serve with rice.

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