Main

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.

Prev Next

MORE Main ARTICLES

Tandoori Prawns with Pickling Spices

Try this South Asian spin on seafood. The dish is bursting with flavour and spices and your family and friends will want to make this recipe over and over again.

Tandoori Prawns with Pickling Spices

Paneer Steaks

Paneer Steaks are another level of flavour and freshness when it comes to enjoying something that is chewy and has thick texture to it.

Paneer Steaks

Lemon and Green Pea Risotto

Risotto has a fussy reputation, but it’s utterly weeknight-friendly and can be made start to finish in just over half an hour. It’s also versatile and adaptable, and a great way to use up ingredients you already have in your kitchen, including frozen vegetables.

Lemon and Green Pea Risotto

Makhani Pasta

Indulge in the delightful fusion of Continental and Indian flavours with this Makhni Pasta, which promises to elevate your home cooking experience with its luscious creamy sauce and tender pasta.

Makhani Pasta

Chickpea and Feta Keftedes

Don’t roll your vegetarian ‘meatballs’! Smash them for better flavor. Keftedes are Greek meatballs, sometimes made with a mixture of chickpeas and sardines. For our vegetarian version, we substitute the sardines with feta cheese, which gives the keftedes a deeply savory note while keeping them meat-free.

Chickpea and Feta Keftedes

Black Bean Enfrijoladas

Turn a can of black beans into enfrijoladas, a saucy vegetarian supper which has great pairing with tortillas. Garnishes make this simple vegetarian dish a meal and add contrasting color, texture and flavor.