Curry roast chicken recipe – whole chicken roasted with Indian curry paste, coconut milk, and vegetables in one pan. This easy family dinner features tender chicken, baby potatoes, green beans, and bell peppers in a rich curry sauce. Perfect for meal prep or weeknight cooking, this dish is packed with flavor and ideal for serving with rice or naan. Gluten-free option included.

This flavorful Curry Roast Chicken is a one-pan meal featuring juicy roast chicken brushed with curry paste, roasted baby potatoes, and seasonal vegetables, all coated in a fragrant coconut curry sauce. Easy to prepare and packed with Indian-inspired flavors, this dish is perfect for a comforting dinner.

Ingredients

For the chicken:

1 medium whole chicken (approx. 2 kg / 4.4 lbs)
1 lime, halved
3 tbsp Indian curry paste (e.g. Tikka Masala, Korma, Madras, Rogan Josh)
1 ½ tbsp olive oil
½ tsp salt
½ tsp black pepper

For the vegetables and sauce:

600 g (1.3 lbs) baby new potatoes (or any floury potatoes, peeled and chopped if needed)
400 ml (14 oz) canned coconut milk
2 tsp fish sauce
1 tsp sugar
1 red bell pepper, sliced
250 g (9 oz) green beans, halved
1 medium head of broccoli, cut into florets
2 tbsp chopped fresh coriander (cilantro)

Optional for thickening:

1 tbsp cornflour (cornstarch) mixed with 3 tbsp cold water

Instructions

Preheat the oven:
Preheat to 180°C (350°F) fan.
Prepare the chicken:
Place the chicken in a large roasting tin. Insert half a lime into the cavity. Brush 1 tbsp of curry paste over the chicken, drizzle with olive oil, and season with salt and pepper.
Roast the chicken (first stage):
Cover loosely with foil and roast for 1 hour.
Add potatoes and roast again:
Remove foil. Add potatoes to the roasting tin, turning them to coat in the juices. Return to the oven for 30 minutes.
Add curry sauce and vegetables:
After 30 minutes, remove from the oven. Add the remaining curry paste, juice from the other half of the lime, coconut milk, fish sauce, and sugar. Stir to combine.
Add bell pepper, green beans, and broccoli. Stir again to coat everything in the sauce.
Final roasting:
Return to the oven for a final 15 minutes, until the vegetables are tender and the sauce is bubbling.
Optional thickening:
If a thicker sauce is desired, stir in the cornflour slurry and return to the oven for 2–3 minutes.
Rest and serve:
Let the chicken rest for a few minutes. Carve and plate the meat. Add the roasted vegetables and potatoes, spoon over the curry sauce, and garnish with fresh coriander.

Tips

Use a meat thermometer to ensure the chicken reaches an internal temperature of 75°C (165°F).
Let the chicken rest before carving to retain juices.
Stir the sauce well before serving to evenly distribute the flavors.
Choose a curry paste that matches your heat preference.

Variations and Substitutions

Chicken cuts: Use bone-in chicken thighs or drumsticks for faster cooking.
Vegetables: Swap in cauliflower, carrots, or zucchini.
Vegan option: Replace chicken with tofu or chickpeas, and use soy sauce instead of fish sauce.
No coconut milk? Substitute with double cream or plain yogurt (add at the end).

FAQs

Can I use boneless chicken?
Yes, but reduce cooking time. Start checking around 40 minutes into roasting.

Is this recipe gluten-free?
Yes, as long as your curry paste and fish sauce are certified gluten-free.

Can I prepare this in advance?
You can prep all the ingredients ahead and assemble just before roasting.

What curry paste works best?
Tikka Masala, Madras, or Korma work well—choose based on your flavor and spice preference.

Serving Suggestions

Serve with steamed rice or naan bread to soak up the sauce.
Add a cucumber yogurt raita or mango chutney for a cooling contrast.
Pair with a light green salad for a balanced plate.

Why You’ll Love This Recipe

Full of bold, aromatic curry flavors
One-pan dish with minimal cleanup
Includes protein, carbs, and veggies in one meal
Adaptable to different spice levels and dietary needs
Great for a weekend dinner or casual entertaining