Roasted Chicken with Coconut Curry Sauce, Asparagus & Almond-Coconut Crumble

Ingredients

For Chicken marinade: 
1 whole chicken, halved 
2 tablespoons canola oil 
1 tablespoon French mustard 
1½ tablespoons curry powder 
3 garlic cloves, minced 
1 teaspoon thyme  
Salt 

For Crumble

1 cup almonds, chopped 
½ cup shredded coconut (unsweetened) 
1 tablespoon maple syrup 
Pinch of salt 

For Coconut Curry Sauce

1 tablespoon butter or oil 
1 onion, sliced 
3 garlic cloves 
1 tablespoon lemongrass 
1 tablespoon ginger, grated 
1 teaspoon curry powder 
1½ cups coconut milk 
½ cup water 
Salt 

Directions

1. Roast the chicken at 200°C/400°F. Mix oil, mustard, curry powder, garlic, thyme, and salt; rub over chicken. Roast 40–45 minutes until cooked and golden. 
2. For the crumble, mix almonds, coconut, maple syrup, and salt. Toast at 175°C/350°F for 5–7 minutes until golden. Cool. 
3. For the sauce, sauté onion, garlic, ginger, and lemongrass in butter until soft. Add curry powder, coconut milk, and water; simmer 10–15 minutes. Season with salt and blend for a smooth sauce.