You can’t beat a good Sunday roast dinner – but you can mix things up a bit to make it a bit more interesting! Cue my Spicy Roast Chicken w/ potatoes & curry sauce. Think roast chicken flavoured with aromatic spices, lime, ginger and a bit of a chilli kick. It’s finger licking good. This simple recipe provides an alternative to your normal roast that is perfect for sharing with family or friends.
I love roast chicken – it’s one of my favourite classic dishes. As the weather warms up here in New Zealand I start to get that Christmas feeling – I know right, it will seem weird to all of you northern hemisphere folk! But for southerners the weather starts getting warmer, we have longer hours of daylight, we are more active outside and we wake up to the sound of lawn mowers and the holiday feeling starts to creep in – that’s the ‘Christmas is coming’ feeling. Today it’s a particularly nice day in Wellington and I woke up with the Coco Cola “Holidays are Coming” song in my head – I’m still a big kid who loves Christmas.
Roast chicken reminds me of Christmas as we would always have two meat dishes on the day, one being roast chicken and the other being my grandma’s famous roast pork. For the last few years, at my British partner’s request, we have had roast turkey, which is nice but is a bit of a mission to cook on a hot summer’s Christmas day, and the last thing you want to be doing is standing by the oven for hours cooking. That’s why a lot of people in New Zealand have BBQ’s for Christmas – maybe this year I can persuade my family back to the classic roast chicken so we have more time to relax and enjoy the weather.
This spicy roast chicken is easy to make, but it looks impressive so you can serve it up for a special occasion. It’s also perfect for any season as the chilli factor can be reduced or enhanced depending on your climate and tastes. It combines your favourite curry paste, which is rubbed onto the chicken, roast potatoes and a creamy curry sauce that you can pour over the chicken and potatoes. Lime, garlic and ginger are also used to flavour the chicken from the inside out.
For this spicy roast chicken recipe I used massaman curry paste, which derives from Thailand. This paste is really aromatic as it usually contains, amongst other ingredients, cumin, cinnamon, coriander, cloves and chilli. It’s full of flavour and works really well in this dish. You could however, use your own favourite curry paste and come up with your own version, I think green or yellow curry (sticking with Thai flavours) or even butter chicken or korma curry paste (if you like a milder Indian flavour) would work well. Keep in mind your chosen paste will also be used to make the curry sauce.
Serve this spicy roast chicken dish with your favourite seasonal vegetables and you have a nutritious meal that is perfect for any season and occasion. It is also naturally gluten-free and dairy free : )
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