Oriental roast chicken with coconut gravy

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

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% Daily Values based on a 2,000 calorie diet

Step 1

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.

Step 2

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.

Step 3

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.

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