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Coconut Curry Roasted Chicken

Sometimes in my family, we try to shake things up a bit with new recipes for the big holiday meals. Last Thanksgiving we went with an assortment of Caribbean favorites. It was well received and everyone was happy.

This recipe for a aromatic Coconut Curry Roasted Chicken is one that's sure to please and offer a delicious alternative to the traditional faire. It's also pretty simple to make using my shortcut products but you can also make your own curry paste as I will also share the recipe for that too.

I hope you get a chance to try this recipe and wish you and your loved ones a yummy and happy Thankful Thursday.


1 3-4 lb whole chicken cleaned and sectioned

(Your local butcher can assist or see my YouTube video detailed instructions. Link in footer.)

1/4 cup TQM Green Marinade (Epis)

1 tbsp Island Vibez Curry Powder

1/4 cup Coconut Milk

1 tsp salt

2 tbsp vegetable oil

Alternative Green Marinade:

In your food processor, combine 1 tbsp thyme, 2 tbsp parsley, 1/2 tbsp fresh ginger, 1/2 jalapeno, 1/4 cup celery, 1 tsp basil, 1 small onion, 3 cloves garlic, 1 tbsp lemon juice, 1/2 tsp salt and 1 tbsp vegetable oil.

You can substitute TQM Island Vibez Curry Powder with an available brand.

The Sauce:

1/4 cup Coconut Milk

1/4 cup TQM Sweet and Spicy Tamarind Chutney

1/4 cup strained chicken drippings

Alternative to TQM Chutney:

In food processor, combine 1/2 Granny Smith apple, 1 tbsp cane sugar, 1/2 tsp coriander seeds, 1/2 tsp red chilli flakes, 1/4 tsp salt, 2 crushed Cardamom pods, 2 cloves of garlic, 1 tbsp minced onion.


In a small bowl, combine TQM Green Marinade, Island Vibez Curry Powder, coconut milk and salt. Marinate chicken pieces and refrigerate for at least 1 hour (2-4 hrs for best flavor).

Heat oven to 375 degrees. Place chicken pieces skin side up on a lined baking tray. Brush top with vegetable oil and roast for 30 minutes uncovered. Reduce oven to 350 and cook for an additional 20 minutes or until juices from breast or thigh piece runs clear.

Remove from oven and let rest for 10 minutes.

Strain chicken dippings and set aside to make topping sauce.

For the sauce:

Add coconut milk, chutney and chicken dripping to a medium skillet. Cook uncovered on medium heat for 3-5 minutes until reduced and thickened.

Place roasted chicken on desired serving dish and glaze with Coconut Sauce.

Serve immediately and enjoy.

YouTube link:


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