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

Chef Jitin Kapoor Darpan, 22 May, 2026 05:24 PM

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.

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