Thai whole chicken curry

Packed full of the flavours of lemongrass, ginger and coriander, this easy, all-in-one curried chicken is perfect for feeding a crowd.

SERVES: 4

✿ 1.5kg (3lb) whole freerange chicken

✿ 2tsp fish sauce

✿ 2 cloves garlic, crushed ✿ 2tsp cornflour

✿ 400g (14oz) Asian green vegetables, such as pak choi or choy sum

✿ Steamed rice, to serve

For the thAi curry SAuce: ✿ 2 shallots, peeled and roughly sliced

✿ 2 heads garlic, all cloves peeled and separated ✿ 2 thumb-size pieces ginger, peeled and roughly chopped

✿ 2 green chillies

✿ 2tbsp curry powder ✿ 2 sticks lemongrass ✿ 1 bunch coriander

✿ 4tbsp peanut butter ✿ 1tbsp brown sugar

✿ 1tsbp fish sauce

✿ 400ml can coconut milk ✿ 160ml can coconut cream ✿ 6 kaffir lime leaves 1 Preheat the oven to 180C/ Gas 4. For the Thai curry sauce, wrap the shallots, garlic and ginger in foil and bake for 25 mins, until soft.

2 In a food processor, combine the baked shallots, garlic and ginger with the remaining sauce ingredients apart from the kaffir lime leaves. Blitz together until smooth.

3 Pour over the chicken into a large baking tray. Add the kaffir lime leaves and roast for 1 hr 30 mins, or until the chicken is cooked through. If the sauce dries out, cover that with foil, but leave the chicken exposed. 4 When the chicken is out of the oven and resting, cook the greens. Combine fish sauce, garlic and cornflour with 200ml water. Add to a large sauté pan along with the veg and cook for 5 mins, until soft. Serve the chicken with steamed rice, the curry sauce from the pan and the garlic greens.