Jerk Roasted Chicken with Coconut Curry

Overhead shot of jerk roasted chicken with rice and coconut curry on a blue background

Jerk Roasted Chicken with Coconut Curry

The chicken is coated in jerk spice paste before roasting over chopped vegetables. Serve with a rich and tasty curry sauce made with the cooking juices!

Course Main Course

Cuisine Caribbean

Prep Time 15

Cook Time 2 10

Total Time 2 25

Servings servings

Calories 486kcal

Author Amy Fulwood

Ingredients

1.7 kg Whole Chicken
2 Red Onions in wedges
2 Red Peppers chopped into chunks
4 Sweet Potatoes peeled and chopped
400 g tin Black Beans drained and rinsed
400 ml Coconut Milk
½ bunch Coriander chopped, to serve

Jerk Paste

1 Red Onion chopped into large chunks
5 cloves Garlic peeled
1 Scotch Bonnet Chilli deseeded
3 Green Chillies deseeded
½ bunch Coriander chopped
1 bunch Thyme chopped
2 Limes zest and juice
1 tablespoon Honey
2 tablespoon Olive Oil
½ teaspoon Nutmeg
1 teaspoon Ground Allspice

UK Measures - US Measures

Instructions

Preheat the oven to 180° C. Make the jerk paste by placing all of the ingredients in a food processor and blending to a paste. Place the chicken into a large roasting tin and rub all over with the jerk paste. Place the juiced lime halves inside the chicken. Cook the chicken for 45 minutes.
Remove the chicken from the oven and gently place the chicken on a plate. Place the onion, pepper and sweet potato into the tray and stir thoroughly to coat with the jerk paste. Season and place the chicken on top of the vegetables. Drizzle with olive oil and return to the oven at 160°C for another 45 minutes. Make sure the chicken is cooked and then remove from the oven.
Place the chicken on a board to rest then put the roasting tin on the hob (or pour the vegetables and cooking juices into a saucepan) and bring to a medium heat. Stir in the coconut milk, bring to the boil and then simmer until the sauce has thickened. Serve the chicken with the curry sprinkled with chopped coriander and some rice and peas.

Nutrition