Chinese curry roasted chicken is one of my favourite new dinners!
This is a simple recipe which is made quickly and easily for any day of the week – perfect served with green vegetables, salt & pepper chips or egg fried rice then topped with spring onions and fresh coriander.
The chicken is flavoured all over with curry sauce concentrate then roasted on a bed of onions – which results in juicy meat with a rich, flavoursome curry sauce.
The curry sauce concentrate I used for this recipe is from Wing Yip – the UK’s leading Oriental grocer with four UK shops – Birmingham, Manchester, Croydon and Cricklewood.
This curry sauce is perfectly balanced and very rich – with sauce concentrates like this I often find so many uses for them, beyond simple curry sauce.
As the paste is so concentrated, it is not essential to marinate the chicken too far in advanced – meaning you can make this dish in a hurry if you wish.
Last week I was invited to a secret supper club hosted by Wing Yip’s – the conversation and food was amazing. Chinese food is always such a crowd pleaser and perfect for entertaining – I’d definitely serve up this curry roasted chicken for a crowd!
If you’re nearby a Wing Yip please pop in! You’ll find so many oriental treats you can’t find in normal supermarkets – plus store cupboard classics such as soy sauce and lemongrass for a much better price. I could easily spend hours in Wing Yip.
How to make Chinese Curry Roast Chicken
Scroll down for printable recipe card and ingredient list.
1. If you’re spatchcocking the chicken (optional) do this first, then place the chicken on a bed of chopped onions and place a heaped tbsp of Chinese curry sauce into a small bowl
2. Use your hands to rub the chicken all over with the curry paste, pushing it under the skin to ensure the meat will be well flavoured throughout
3. Brush the chicken with vegetable oil – then place in the oven to cook at 180C (see below for cooking times)
4. Half way through the cooking time, remove the chicken from the oven and baste in it’s juices – at this point I also turned the legs inwards to brown
5. Once the cooking time is up, remove the chicken from the oven – wrap the chicken in foil to rest
6. Place the onions and their juices in a non-stick pan and turn the heat to low
7. Add in the flour
8. Then mix to form a smooth paste – cook for 1 minute
9. Then add in the water and soy sauce
10. Then bring to a low simmer to thicken (a layer of oil may form on the top – don’t worry). If you’d like some more sauce, simply add some more water (if it is a bit thin, take a spoonful of sauce and mix with cornflour in a seperate bowl – then add back to the sauce mixture)
11. When the sauce has thickened, remove from the heat, and sieve to remove the onions and any oil which may have formed on the top.
12. Pour the curry sauce over the chicken and serve topped with fresh coriander and spring onions.
- 1 free range chicken, about 1½ kg/3lb 5oz
- 1 Onion
- 1 Tbsp Chinese Curry Sauce Concentrate
- 1 Tbp Flour
- 100 - 200ml Water
- 1 Tbsp Light Soy Sauce
- Cornflour (Optional)
To Serve (Optional)
- Fresh Coriander
- Spring Onion
- Heat oven to 190C/fan 170C/gas 5.
- Chop the onion into slices
- Spatchcock your chicken (Optional - if you'd rather not spatchcock, then keep the chicken whole)
- Place the chopped onions into a large roasting dish, and lay the chicken on top
- Place the curry concentrate into a small bowl, and use your hands to rub this paste all over the chicken, taking care to also rub it under the skin of the chicken.
- Brush the chicken all over with vegetable oil then place in the oven and allow to cook for 1 hr 20 mins
- Half way through cooking, remove the chicken from the oven and baste in the juices in the pan (this just means to brush the juices back over the chicken)
- Once the cooking time is up, pierce a thigh and the juices should run clear
- When the chicken is cooked, remove from the tray and wrap in tin foil to rest
- Transfer the juices and onions to a non-stick pan
- Turn the heat to low
- Add the flour, then stir, and allow to cook for 1 minute
- Pour in the soy sauce and water - mix, and cook on a low simmer for about 5 minutes, until thick
- If you want more sauce - add more water. If its too thin, take a tbsp of sauce and mix with cornflour in a separate bowl - then add to the simmering sauce, this will thicken it up.
- Once the sauce is thickened, sieve to remove the onions (optional) and skim off any oil which has formed on the top
- Pour the curry sauce over the cooked chicken and serve with fresh coriander and spring onions on a bed of rice.
If you're unsure how long you should cook your chicken for - allow 25 minutes per 500g, plus an extra 25 minutes.
- Wing Yip Curry Concentrate Chinese 250g
- BangShou Kitchen Scissors Professional Poultry Shears for Meat Chicken Bones Herbs Heavy Duty Stainless Steel (Poultry Shear)
- OXO Good Grips Gravy-Fat Separator, 500 ml - 2 Cup
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Amount Per Serving:Calories: 230 Total Fat: 3g Saturated Fat: 1g Trans Fat: 0g Carbohydrates: 38g Fiber: 2g Sugar: 1g Protein: 11g