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Roast chicken curry
- Prep time:
- 5 mins, plus at least 1 hr marinating
- Cook time:
- 40 mins
- Serves:
- 4
Try Bill Granger’s tasty Thai curry-doused chook for a very easy mid-week family meal
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Ingredients
- 1.5kg chicken, spatchcocked
- 2 tbsp red curry paste
- 190ml coconut milk
- 2 tbsp Fish Sauce
- 1 tbsp brown sugar
- 400g can chopped Tomatoes
To serve
- basil and coriander leaves, optional
- 4 wedges limes
- 4 Indian flatbreads, or boiled rice
Method
1. With a sharp knife, slash the thickest parts of the chicken legs and thighs, so they will cook evenly, and lightly cut the breasts in the same way. Put the chicken into a baking tray in which it fits quite snugly.2. In a large bowl, combine the curry paste, coconut milk, fish sauce and brown sugar. Pour the mixture over the chicken, cover with cling film and leave to marinate for at least 1 hour, or overnight (in the fridge) if time permits.
3. Preheat the oven to 190C/170C fan/gas 5.
4. Add the tomatoes to the baking tray and gently mix through. Roast for 40 minutes or until the chicken is browned and the juices run clear when the thickest part of the thigh is pierced with a skewer. (Finish the chicken under the grill to brown it, if necessary.)
5. To serve, scatter over the herbs (if using) and accompany with lime wedges and warm Indian flatbreads (or boiled rice) to mop up the delicious curry sauce that remains in the baking dish.
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Latest Comment
We tried this recipe with chicken quarters and it was excellent a real good change.
This looked great when i saw it done on TV will try it for sure.
we will be trying this recipe first before utilising it for our xmas lunch, instead of the old fashioned turkey style lunch. Karl mayers