Roasted Curry-Coconut Chicken
1 Chicken, whole
3 Onions, cut into wedges
3 Potatoes, cut into wedges
3 Granny Smith apples, cut into wedges
2 cups Coconut milk
1 cup Chicken stock, homemade
1/2 cup Shredded coconut
3 T. Curry powder (I used yellow curry)
2 T. Red pepper flakes
Sea salt & Pepper, to taste
Preheat oven to 350°F/180°C
Prepare the onions, potatoes, and apples, and lined the roasting pan with them.
After washing down the bird, rub it all over with olive oil and then curry. Place it in the roasting pan, on top of the apples and veggies, and sprinkle everything with salt, pepper, and red pepper flakes.
Bathe everything with chicken stock and then coconut milk. At this point, it will look like the creamy mess pictured above. I sprinkled some extra curry on top. (There can never be too much curry!)
Then it all goes into the oven for at least an hour, depending on the size of your bird. Halfway through, baste the bird and the apples/veggies with some of the sauce.
This was my best chicken yet. I absolutely loved the combination of flavors. The apples got deliciously soft and creamy inside.
This last chicken was apparently larger than previous ones, because it took FOREVER to cook. Like, I lost count after a while. Lesson learned: when roasting a chicken, put it in well ahead of when you want to eat.