New This Month

Thai Curried Roast Chicken

Thai curry paste, available in the Asian foods aisle of supermarkets, makes this chicken instantly exotic. This recipe comes from Esther Moran of Bronx, New York.

  • Prep:
  • Total Time:
  • Servings: 4

Source: Everyday Food, April 2008

Ingredients

  • 2 tablespoons chopped fresh cilantro
  • 1 tablespoon Thai red curry paste
  • 1 tablespoon vegetable oil, such as safflower
  • 1 tablespoon honey
  • 1 teaspoon Asian chili sauce with garlic
  • Coarse salt and ground pepper
  • 1 whole chicken (about 3 1/2 pounds), patted dry (giblets, neck, and liver removed)
  • Lime wedges, for serving (optional)

Directions

  1. Preheat oven to 475 degrees. In a small bowl, combine cilantro, curry paste, oil, honey, chili sauce, 1 teaspoon salt, and 1/4 teaspoon pepper; set aside.

  2. Place chicken, breast side up, on a work surface; slide fingers under skin to loosen it (being careful not to tear skin). Evenly rub half of spice mixture under skin; rub the rest over skin. Place chicken, breast side up, on a rack set in a roasting pan. Using kitchen twine, tie legs together; tuck wing tips under.

  3. Roast until well browned, 15 to 20 minutes. Cover loosely with aluminum foil; continue to roast until an instant-read thermometer inserted in the thickest part of a thigh (avoiding bone) registers 165 degrees, about 30 minutes. Transfer to a platter, and cover loosely with foil; let rest 10 to 15 minutes. Serve with lime wedges, if desired.

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