Creamy Korma Spiced Pot Roast Chicken Recipe | Abel & Cole
Creamy Korma Spiced Pot Roast Chicken
Clock Image
Total: 1 hr 30 mins
A pot roast with an Indian spin, this dish coats a whole organic chicken in fragrant korma spices, giving it some quality time in the oven drenched in a coconut cream broth flavoured with fresh garlic, ginger and lemon.
This recipe is a:
See this week's box.
Recipe Box Recipe Main Image
643 kcal
(per portion)
Ingredients you'll need
  • 1.7kg avg. whole chicken
  • 1 tbsp korma spice blend
  • 50g coconut cream
  • 2 garlic cloves
  • A thumb of ginger
  • 1 lemon
From your kitchen
  • 1 tbsp olive, sunflower or coconut oil
  • Sea salt
  • Freshly ground pepper
  • 500ml boiling water
You'll need
  • Large, deep roasting tin or ovenproof pan
  • Measuring jug
  • Medium pan (optional)
Step by step this way
  • 1.

    Take the chicken out of the fridge, unwrap it and remove the giblets (you can use them to make giblet stock – see our tip). Pop the chicken in a large, deep roasting tin or casserole dish. Let it come to room temperature for 30 mins-1 hr.

  • 2.

    Heat your oven to 190°C/Fan 170°C/Gas 5. Tip 1 tbsp korma spice blend into a small bowl and stir in 1 tbsp oil and a pinch of salt and pepper. Rub the chicken with the spice mixture and slide it into the oven to roast for 45 mins.

  • 3.

    While the chicken roasts, fill and boil your kettle. Pour 500ml boiling water into a heatproof bowl. Crumble in the coconut cream. Peel and grate in the garlic and ginger. Grate in the lemon zest and stir well.

  • 4.

    When the chicken has roasted for 45 mins, remove it from the oven. Pour the coconut sauce around the chicken, and cover the tin or pan with a lid, or two layers of foil crimped to the side of the tin. Carefully slide the chicken back into the oven and roast for 45 mins.

  • 5.

    Take the chicken out of the oven and check whether it’s done by inserting a skewer into the thickest part of a thigh. If the juices run clear, it’s ready. If not, slide back into the oven for another 5-15 mins. Once cooked, pop the chicken on a board or warm plate, loosely cover with foil and rest for 15 mins. Keep the coconut sauce for later.

  • 6.

    When ready to serve, warm the coconut sauce in a pan on a medium heat, if needed. Serve the roast chicken plenty of the coconut sauce, and with lemon wedges on the side to squeeze over.

  • Tip

    Mountains of Rice
    Serve your chicken with heaps of steaming white basmati rice to soak up every last drop of coconut sauce, and vibrant, garlicky stir fried spinach on the side.

  • Tip

    Take stock
    A giblet stock is easy to make - just pop the giblets in a large pan with a sliced onion, chopped carrot, celery, a bay leaf and a few sprigs of thyme and parsley. Add 2 ltrs water. Cover, bring to the boil, then simmer for 2 hrs. Strain into a tub and store in the fridge for up to 3 days, or freeze for up to 3 months. Perfect for soups, risottos and gravies.