Creamy turmeric and coconut roast chicken
Creamy Turmeric and Coconut Roast Chicken features a blend of aromatic spices and the sweetness of coconut milk, offering a unique twist on traditional roast chicken. This dish is perfect for family gatherings, combining rich flavors with a moist, tender chicken.
Cook time 85 min
Prep time 10 min
Ingredients:
2 tsp olive oil2 tbsp ginger root
2 garlic cloves
1 tbsp curry paste
1 tsp turmeric powder
2 cups coconut milk
1/2 cup chicken gravy
1 lime
3 lb whole chicken
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.
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.
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.
Creamy turmeric and coconut roast chicken FAQ:
The chicken should be roasted for about 1.5 to 2 hours at 375°F (190°C). It’s important to check the internal temperature to ensure it reaches 165°F (74°C).
To check for doneness, insert a meat thermometer into the thickest part of the thigh without touching the bone. The internal temperature should be 165°F (74°C), and the juices should run clear when pierced with a fork.
Yes, if you don't have curry paste, you can substitute it with a combination of curry powder, and adjust based on your taste preferences. However, the flavor profile will differ slightly.
Leftovers should be refrigerated in an airtight container for up to 3-4 days. To reheat, use an oven or microwave until heated through.
A standard 9x13 inch roasting pan should be adequate for a 3 lb chicken. Ensure it’s deep enough to hold the coconut sauce and juices that will accumulate during roasting.
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.
Nutrition per serving
4 ServingsCalories 1310kcal
Protein 90g
Carbohydrates 12g
Fiber 3.52g
Sugar 4.39g
Fat 100g
More recipes
Grilled chicken thighs, whipped red potato mash and broccoli
A satisfying meal of grilled chicken, whipped potatoes, and broccoli.
16 Dec 2025West african slow cooker chickpea curry
A comforting West African slow cooker chickpea curry with spices and vegetables.
25 Nov 2025Warm peach cobbler oatmeal with pecans
Hearty peach cobbler oatmeal topped with toasted pecans.
30 Dec 2025Raspberry grapefruit coconut smoothie with maple syrup
A refreshing raspberry grapefruit coconut smoothie with maple syrup.
29 Nov 2025Chargrilled salmon with avocado salsa
Enjoy chargrilled salmon topped with fresh avocado salsa.
18 Dec 2025Grilled mediterranean chicken with cherry tomatoes and olives
Enjoy grilled chicken topped with tomatoes, olives, and capers.
30 Dec 2025