Succulent roast chicken cooked all in one pan with tender potatoes and vegetables in a creamy coconut curry sauce. A brilliant twist on a Sunday roast—flavoursome sauce, soft veg and clean plates guaranteed. The vegetables soak up the curry juices so even picky eaters will finish their veg.
“Making this my third time as we speak. Family loves it. I love it. Very tasty and easy. I don’t add the sugar and fish sauce and not sure how it would contribute further. I do always use the same curry paste in the recipe and would not substitute. As a man who cooks a few times a year I always follow recipes and this one is a family favourite.”
– Frank Vorstenburg
Nicky’s Notes
This recipe lifts a roast chicken into saucy, comforting territory. The bird is roasted gently first so the potatoes can absorb the flavorful pan juices; then coconut milk and extra curry paste are added near the end so the sauce stays bright and the veg keeps some bite.
I’ve tested it many times with my family and it’s become a regular. For a family-friendly version I use mild tikka masala paste, but if you want heat, Madras or Jalfrezi work well.
Lime cuts through the richness, coconut milk makes the sauce silky, and a dash of fish sauce adds savoury depth without a fishy taste. Rice is highly recommended to soak up every last drop of sauce.
Table of Contents
- Nicky’s Notes
- 📋 Ingredients for Curry Roast Chicken
- 🧑🍳 Abbreviated Recipe
- Pro Tips
- 🍗 More ideas for a whole chicken
- 🍽️ What to serve it with
- 📺 Watch how to make it
- Curry Roast Chicken Recipe Recipe
- 🍲 More amazing one pan recipes
📋 Ingredients for Curry Roast Chicken
***Full recipe with detailed quantities in the recipe card below***
- Chicken – a medium whole chicken, about 2kg (4.4lbs). Larger birds will need longer initial roasting time before the potatoes are added to ensure they cook through.
- Coconut milk – full-fat gives a creamier, more stable sauce that’s less likely to split.
- Potatoes – baby new potatoes are ideal because they don’t need peeling or chopping. If using larger potatoes, peel and cut into large chunks.
- Curry paste – use a paste you enjoy. Tikka masala is mild and family-friendly; Korma, Madras, Jalfrezi and others also work—note spice levels vary by brand.
🧑🍳 Abbreviated Recipe
Brush the chicken with curry paste, drizzle with oil, season and put a lime half in the cavity. Roast covered for the first stage, then add the potatoes to the tin to absorb the juices. After an additional roast, stir in more curry paste, lime juice, coconut milk, fish sauce and a little sugar. Add the peppers, green beans and broccoli, and roast briefly until the vegetables are tender and the sauce is bubbling.
Pro Tips
- The vegetables release water, which can thin the sauce. If you prefer a thicker sauce, stir in a cornstarch slurry at the end and heat briefly to thicken.
- Choose curry paste to suit your family. Tikka masala is mild, while Madras and Jalfrezi add more heat—test the brand you like as spice levels differ.
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Chicken juices add great depth to the curry sauce as the dish cooks.
🍗 More ideas for a whole chicken
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🍽️ What to serve it with
This dish produces a generous, flavourful sauce—be sure to drizzle any remaining sauce from the tray over the carved chicken slices.
I serve mine with boiled rice to soak up the sauce, but coconut rice, pilau or sticky rice also pair beautifully.
📺 Watch how to make it
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Curry Roast Chicken Recipe
Ingredients
- 1 medium whole chicken (about 2kg / 4.4lbs)
- 1 lime, halved
- 3 tbsp Indian curry paste (use your favourite brand)
- 1½ tbsp olive oil
- ½ tsp salt
- ½ tsp black pepper
- 600 g (1.3 lbs) baby new potatoes
- 400 g (14 oz) can coconut milk
- 2 tsp fish sauce
- 1 tsp sugar
- 1 red bell pepper, sliced
- 250 g (9 oz) green beans, halved
- 1 medium head broccoli, cut into florets
- 2 tbsp fresh coriander (cilantro), chopped
Optional:
- 1 tbsp cornflour mixed with 3 tbsp cold water (slurry) to thicken the sauce if desired
Instructions
- Preheat the oven to 180°C/350°F (fan).
- Place the chicken in a large roasting tin and put half a lime in the cavity.
- Brush about 1 tbsp of the curry paste over the top of the chicken. Drizzle with olive oil and season with salt and pepper.
- Cover the chicken loosely with foil and roast for 1 hour.
- Remove the foil, add the potatoes around the chicken and turn them in the pan juices and oil.
- Return to the oven for 30 minutes.
- Remove from the oven. Stir in the remaining 2 tbsp curry paste, the juice from the remaining lime half, the coconut milk, fish sauce and sugar. Mix to coat the potatoes.
- Add the sliced pepper, green beans and broccoli and stir to coat in the sauce.
- Roast for a final 15 minutes until the vegetables are tender, the sauce is bubbling and the chicken is cooked through.
- Remove from the oven and rest for a few minutes. Carve the chicken and divide between plates.
- TIP: For a thicker sauce, stir the cornflour slurry into the sauce and heat the pan in the oven for 2–3 minutes while you carve the chicken.
- Serve the potatoes and vegetables with the carved chicken and drizzle over the sauce. Finish with chopped coriander.
Notes
Can I make it ahead?
It’s best served immediately while the green vegetables are vibrant. You can prepare ahead: slice the cooked chicken and mix it into the sauce, discard the carcass, cool quickly and refrigerate for up to 24 hours. To reheat, warm covered at 180°C/375°F for 25–30 minutes until piping hot. Add a splash of water if the sauce has dried.
Can I freeze it?
Yes. Remove meat from the carcass, combine with sauce and veg, then freeze. Defrost overnight and reheat covered at 180°C/375°F for 25–30 minutes. Individual portions can be reheated in the microwave, though the skin will soften.
Ingredient swaps:
- Sweet potato or butternut squash can replace baby potatoes.
- Courgettes (zucchini), asparagus, sugar snap peas and baby spinach are good veg options.
- Swap curry paste to your preference—Madras, Jalfrezi, Korma or Massaman all work.
How to scale down:
For fewer people, consider cooking the full recipe and freezing leftovers. Alternatively, use bone-in chicken legs or thighs and reduce quantities proportionally. If using legs, add them at the same time as the potatoes and skip the initial foil-covered roast step.
Nutrition
| Carbs: 43 g
| Protein: 44 g
| Fat: 57 g
Nutrition information is approximate and should be used as a guide only.
This Curry Roast Chicken recipe was first posted in August 2021 and has been updated with improvements since.
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