Creamy turmeric and coconut roast chicken
Discover the rich and exotic flavors of our Creamy Turmeric and Coconut Roast Chicken! This delightful recipe combines tender roast chicken with a luscious blend of coconut milk, fresh ginger, garlic, and aromatic turmeric. Perfectly seasoned and finished with a touch of curry paste and a squeeze of lime, this dish promises a mouthwatering experience in every bite. Ideal for family dinners or special occasions, it's easy to prepare and incredibly satisfying. Try it tonight for a taste of culinary bliss!
- 22 Apr 2024
- Cook time 85 min
- Prep time 10 min
- 4 Servings
- 9 Ingredients
This Creamy Turmeric and Coconut Roast Chicken recipe combines rich, aromatic spices with the delicate sweetness of coconut milk, creating a tantalizing dish that's sure to impress. Perfect for a family dinner or a gathering with friends, this recipe offers a delightful twist to the classic roast chicken, thanks to the infusion of curry paste, turmeric, and ginger.
Ingredients:
Instructions:
Preheat your oven to 375°F (190°C).
In a large saucepan over medium heat, add the olive oil. Once the oil is hot, add the grated ginger and minced garlic. Sauté for about 2 minutes, until fragrant.
Stir in the curry paste and turmeric powder. Cook for another minute, stirring constantly to avoid burning.
Pour in the coconut milk and chicken gravy, stirring well to combine. Bring the mixture to a gentle simmer and cook for 5 minutes, until the sauce slightly thickens.
Rinse the chicken under cold water and pat it dry with paper towels. Ensure to remove any giblets from the cavity.
Place the chicken in a roasting pan. Squeeze the lime juice all over the chicken, both inside and outside. If desired, you can place the lime halves inside the cavity for added flavor.
Pour the prepared creamy turmeric coconut sauce over the chicken, ensuring it is well-coated. Use a brush or your hands to spread the sauce evenly over the chicken.
Place the roasting pan in the preheated oven and roast the chicken for about 1.5 to 2 hours, or until the internal temperature reaches 165°F (74°C). Baste the chicken occasionally with the sauce in the pan to keep it moist and flavorful.
To check for doneness, insert a meat thermometer into the thickest part of the thigh (without touching the bone). The juices should also run clear when the chicken is pierced with a fork.
Once cooked, remove the chicken from the oven and let it rest for 10-15 minutes before carving. This helps the juices redistribute throughout the meat, ensuring a juicy and flavorful chicken.
Carve the chicken and serve it with the creamy turmeric coconut sauce spooned over the top. Pair it with steamed rice, roasted vegetables, or a fresh salad for a complete meal.
Tips:
- Marinate in advance: For even more flavor, marinate the chicken in the spice mixture for at least 2 hours, or overnight if possible, before roasting.
- Ensure even cooking: Use a meat thermometer to check that the thickest part of the chicken reaches an internal temperature of 165°F (75°C) to ensure it's fully cooked.
- Baste frequently: Baste the chicken with the coconut milk mixture every 20-30 minutes during roasting to keep it moist and enhance the flavors.
- Rest before carving: Let the chicken rest for about 10-15 minutes after taking it out of the oven. This allows the juices to redistribute, making it easier to carve and more flavorful.
- Enhance presentation: Garnish with fresh cilantro and lime wedges before serving for added color and a burst of fresh flavor.
Your Creamy Turmeric and Coconut Roast Chicken is now ready to be served! The golden hue from the turmeric, combined with the creamy coconut milk and zesty lime, creates a vibrant and flavorful dish that's sure to elevate your mealtime. Enjoy this beautifully spiced roast chicken with your favorite sides and savor every bite.
| Nutrition Facts | |
|---|---|
| Serving Size | 510 grams |
| Energy | |
| Calories 1310kcal | 53% |
| Protein | |
| Protein 90g | 61% |
| Carbohydrates | |
| Carbohydrates 12g | 3% |
| Fiber 3.52g | 9% |
| Sugar 4.39g | 4% |
| Fat | |
| Fat 100g | 120% |
| Saturated 44g | 149% |
| Cholesterol 300mg | - |
| Vitamins | |
| Vitamin A 360ug | 40% |
| Choline 230mg | 41% |
| Vitamin B1 0.25mg | 21% |
| Vitamin B2 0.69mg | 53% |
| Vitamin B3 24mg | 149% |
| Vitamin B6 1.00mg | 59% |
| Vitamin B9 40ug | 10% |
| Vitamin B12 0.92ug | 38% |
| Vitamin C 9mg | 10% |
| Vitamin E 1.23mg | 8% |
| Vitamin K 18ug | 14% |
| Minerals | |
| Calcium, Ca 100mg | 8% |
| Copper, Cu 0.62mg | 0% |
| Iron, Fe 8mg | 69% |
| Magnesium, Mg 120mg | 28% |
| Phosphorus, P 650mg | 52% |
| Potassium, K 1110mg | 33% |
| Selenium, Se 88ug | 153% |
| Sodium, Na 410mg | 27% |
| Zinc, Zn 9mg | 78% |
| Water | |
| Water 300g | - |
| * Percent Daily Values are based on a 2500 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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