Bill Granger’s Thai Chilli roast chicken

This is an old recipe but a good one that most definitely needed to be updated and added to the printable recipe template for you guys to use. It’s so tasty, dead easy and a great twist on a traditional roast chook (which we seem to trot out once a week in our house!). Make it…you won’t be disappointed!

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Bill’s Chilli Stuffed chook with coconut gravy

1.6kg chicken
Roast potatoes
Steamed asian vegies

For the Chicken Stuffing
Bunch coriander
2 red chillis
50 g desicated coconut
4 cloves garlic
2 limes (juiced)
2 teaspoons brown sugar

For the Coconut Gravy
1 tablespoon green curry paste
250 ml coconut milk
1 tablespoon lime juice
1 teaspoon brown sugar
2 teaspoons fish sauce

1. In a food processor throw in the ingredients for the stuffing and chop finely

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2. Take half of the stuffing and place under the chicken skin and then place the other half inside the chicken cavity

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3. Drizzle a little oil, salt & pepps over it’s back and into a 180 degree oven for 1.5 hrs (that’s my standard roast cooking time that I use every time. My chooks are usually 1.7kgs and are never dry. A lime chopped in half up the wazhoo will also keep things, ahem, moist)

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4. Throw your potatoes in (I use a separate roasting dish) after 30 mins so they will be ready at the same time. Make sure you take your chicken out and rest for 10 mins wrapped in foil while you whip up your gravy

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5. Take the chicken pan you roasted in with all the yumbo juices in it, add in the curry paste scraping the cooked bits off the bottom.

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6. Add in the coconut milk, fish sauce, lime juice, brown sugar and simmer away whilst carving. I care the chicken like this video.

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7. For the vegies I stir fried some broccolini & pat choy in sesame oil and a little soy

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8. Serve up and drown in that delicious gravy over it’s back

You could also serve this with rice rather than potatoes – whatever you choose it’s very good!

[gmc_recipe 18087]

Do your family love a roast chook too?
Got any other variations on a traditional roast chook that we should know about?

Comments

  1. I’m doing low carb, high fat diet right now and I have all the ingredients for this. I just need to sub brown sugar Splenda and cauliflower rice and it will be perfect!

  2. I have just this minute returned from the shops with a free range chook. Great timing. Is the chilli OK with the kids?

  3. looks delicious thanks beth!
    I love your how to videos!
    I love your tongue in cheek approach!
    giggling! lol m:)X

  4. Yummo. Love your basic roast chook recipe so definitely going to give this a try!

  5. My family absolutely loves Karen Martini’s Black Pepper, Walnut and Cumin stuffed roast chook. It’s so simple and bloody delicious!! I think it’s from one of her earlier books. It’s on my website here http://perpetualconsumption.com/karens-black-pepper-walnut-and-cumin-stuffed-chicken-roasted-with-pumpkin/ – def worth a try.

    I’ve been reading your blog for years now and love it, thank you. Only now when there’s something really important like roast chicken have I decided to comment for the first time 🙂
    Cheers
    Emma

  6. kerry powell says

    Hi,
    I just came across this recipe of Bill Granger’s. Could you please tell me where the recipe is from?
    Thanks
    Kerry

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