Red curry sweet potato gratin & a roast chicken

Serves 4

prepPreheat oven to 200°C / 392°F fan
1 whole chicken, spatchcocked	Season chicken generously with salt & pepper	Blend curry sauce; rub 2 tbsp onto chicken	Toss potatoes in remaining sauce; layer in 28 cm dish	Cover gratin & roast with chicken 200°C / 392°F, 40 min	Uncover gratin, drizzle aromatic oil, bake 25 min	Remove chicken to rest; grill gratin 4 min	Carve chicken; finish gratin with coconut milk, oil, aromatics & lime
Lime to serve
1 × 400 g / 14 oz tin full-fat coconut milk (at least 70% coconut extract), divided
150 g / 5 oz ripe, sweet cherry tomatoes
30 g / 1 oz mild red chillies, roughly chopped
25 g / 1 oz ginger, peeled and roughly chopped
4 garlic cloves, peeled and roughly chopped
1 banana shallot, peeled and roughly chopped
1 stick lemongrass, roughly chopped
5 g / 0.2 oz fresh lime leaves
2 tsp tomato paste
1½ tbsp maple syrup
1 tbsp tamari
1¼ tsp fine salt
750 g / 26 oz sweet potatoes, peeled and sliced 4 mm-thick
80 g / 2.8 oz light avocado oil or light olive oil	Fry ginger matchsticks & basil in oil; strain
20 g / 0.7 oz ginger, peeled and cut into matchsticks
5 g / 0.2 oz Thai basil leaves

Read left to right — each column combines what's behind it. Tap a step to check it off.

Any recipe can look like this.

Paste a recipe, a link, or a photo of a cookbook page — get back the whole thing in one look.