Roast chilli chicken with coconut gravy

Another twist on a Sunday Roast classic. Coconut gravy may sound and taste strange to some people but I do think it is one of those things you have to try for yourself.


Serves 4

  • 1 red chilli, chopped
  • 2 tsp chopped ginger
  • 2 garlic cloves, chopped
  • 1.5kg chicken
  • Vegetable oil
  • 300ml chicken stock
  • 400ml coconut milk


Preheat the oven to 180C. Mix the chilli, garlic and ginger together in a bowl. Place the chicken in a roasting tin with high sides and use a knife to tear a slit in the skin. I did this four times, once on each thigh and twice on the top. Then push half the chilli, garlic and ginger mixture underneath the skin.


Drizzle some oil over the chicken and season well. Then spread the rest of the chilli, garlic and ginger mixture over the top. Pour the hot chicken stock into the tin and cook, uncovered, for one hour. Meanwhile boil some potatoes and add this to the tin (if you want roasties).

Coconut gravy
Coconut gravy

When finished, carefully place the chicken on a board, cover with foil and leave. Pour the chicken juice into a saucepan and heat on the hob. Place the roasties back in the oven until crispy. Add the coconut milk to the juice and simmer for five minutes.

Carve the chicken and serve with the roasties, any veg you wish and the coconut gravy.



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