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Roast Indian korma curry chicken
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Prep Time:
15 minutes
Cook Time:
80 minutes
Total Time:
95 minutes
Enhance roast chicken with curry paste and finish with flaked almonds for a flavorful twist.
Ingredients:
  • 40.00 ml flaked almonds
  • 1.6kg whole chicken
  • 1 lemon, halved
  • 84.00 gm Korma curry paste
  • 18.40 gm vegetable oil
  • 1 tsp chicken stock powder
  • 500g baby potatoes, halved
  • 300g green beans, trimmed
Instructions:
  • Evenly scatter almonds on a microwave-safe plate. Microwave in 30-second intervals on high, stirring frequently, until almonds are lightly browned, about 2 minutes. Let cool.
  • Stuff the chicken cavity with the zesty lemon. Secure the legs together with kitchen string. Mix curry paste, oil, and stock powder in a small bowl. Rub half of the mixture all over the chicken. Put the chicken breast side down in a large microwave-safe dish.
  • Place the chicken on the low rack in the microwave and select the Roast and Bake menu option following the provided instructions. Adjust the cooking time based on the weight of the chicken plus 200g (to accommodate the potatoes), which in this case is 1.8kg. Once the microwave beeps, carefully flip the chicken over. Transfer 2 tablespoons of the cooking liquid to a large bowl. Mix the potatoes in the liquid until coated, then arrange them around the chicken in a single layer. Massage the remaining curry mixture onto the chicken. Resume cooking until the chicken is fully cooked and the potatoes are tender. Rest the dish, covered loosely with foil, to keep warm.
  • Pour 300ml of water into the steam water bowl. Add the steam plate on top, then arrange the beans on top. Cover with the steam cover, place it in the microwave, select the menu and weight (300g), and start cooking.
  • To plate, arrange the roast chicken and potatoes alongside steamed green beans, then generously drizzle with cooking juices and top with a sprinkle of almonds.

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