This is my simplified and low carbified version of this recipe .

The chicken
1 whole chicken (mine was 1.76 kilos - just under 4 lbs)
2 tbs curry paste
2 tbs softened butter

The gravy
30 - 50 mL cream per person

And that's it!

Preheat oven to 180 degrees C/350 F. Mix butter and curry paste together and slather all over the chook. (If you want to be as fancy as the linked recipe, many of the ingredients are low in carbs, so go right ahead. I can just tell you that my super simple version was also super yummy. ) Roast the chicken according to size of chicken - around 20 minutes per pound plus another 20 minutes if oven is set at 180/350. Then remove chookie from the oven and allow to rest for at least 15 minutes.
To make the gravy, remove any excess fat from the pan (saving it for your next curry of course ), and simply add the cream and reduce until it thickens. If you wish to add more curry paste, add it before the cream and cook for a minute or two. I found there was no need for further curry paste in the gravy though, and my sweet DH pronounced it perfect.
Serve with vegies of your choice.

Is the curry paste Thai, Indian or some other sort? I've seen Thai curry paste, so that's what I think of instantly.

Sounds great though!

I used Indian - in fact I just happened to have Balti, which is the one they were advertising in the link, but I'm sure you could use any kind. And next time I am going to try coconut cream for the gravy/sauce.
And it was so easy!