top of page
Coconut & Indian Spiced Whole Roast Chicken serves 5-6

This recipe was inspired by something I saw on Instagram that used normal yogurt. I wanted to make this dairy-free, so experimented with coconut yogurt. It tenderises the meat perfectly and I implore you to  try this recipe.

I used a roasting stand to make this, as it makes it taste like a rotisserie chicken.


1 whole chicken

250g coconut yogurt

1 tbsp coriander powder

1 tbsp nigella seeds

1 tbsp black mustard seeds

1 piece of turmeric root, grated

1 onion, sliced

Zest of a lemon

Salt and Pepper


  • Preheat oven to 170C.

  • Dry fry the nigella and black mustard seeds for around a minute. Transfer to a bowl.

  • Add the yogurt, coriander powder, grated turmeric, zest of a lemon and some salt and pepper, to the seeds.

  • Rub marinade all over the chicken and leave for 10 mins.

  • Arrange sliced onions all over the bottom of a roasting dish and put the chicken on top.

  • Roast, uncovered for around 80-100mins. Check after 80.

bottom of page