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.
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.
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.
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.
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.
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.