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Digital Subscriptions > Delicious Magazine > February 2016 > Introducing the CURRY-ROAST

Introducing the CURRY-ROAST

We love a dish where everything goes into a pot together, ready for all the wonderful flavours to meld into a new kind of harmony. This aromatic, gently-spiced pot roast is great for limiting the washing-up (and the effort), without holding back on flavour or comfort – and there’s no last-minute gravy-making… Easy!

Pot-roast chicken in Thai curry sauce with citrussy jasmine rice

SERVES 4-6. HANDS-ON TIME 45-50 MIN, OVEN TIME 1¼ HOURS

MAKE AHEAD

Make the paste up to 3 days ahead and chill in a sealed container.

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About Delicious Magazine

This February, let delicious. bring sunshine into your kitchen with an Italian menu from Angela Hartnett, slow-cooked comfort food to gladden the soul, and a pub quiz with bar snacks to boost the brain. Plus homemade pizzas, healthy curries, foolproof crumpets and your favourite old school puddings. Not forgetting heartwarming tales and recipes from Rosemary Shrager and Allegra McEvedy and a clutch of easy midweek meals from Donna Hay, the queen of Aussie cooking.
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