Curry Roast Chicken

THAI GREEN CURRY ROAST CHICKEN



Thai green curry roast chicken image

Try this twist on a traditional Sunday roast chicken with our Thai green curry version, with all the aromatic umami flavours of Asian cuisine

Recipe From bbcgoodfood.com

Provided by Good Food team

Categories     Dinner, Main course

Time 1h20m

Number Of Ingredients 12

1 whole chicken (about 1.5kg)
2 lemongrass stalks , bashed
2 limes , 1 halved, 1 cut into wedges
2cm piece ginger , skin on and squashed once with the flat part of a knife
2 tbsp Thai green curry paste
1 tsp sunflower oil
1 tsp brown sugar
400g can coconut milk
2 tsp fish sauce
small pack coriander , chopped (optional)
1 red chilli , sliced, to serve
cooked rice and greens, to serve
Calories721 calories
Fat49 grams fat
SaturatedFat23 grams saturated fat
Carbohydrate5 grams carbohydrates
Sugar3 grams sugar
Fiber1 grams fiber
Protein64 grams protein
Sodium1.2 milligram of sodium

Steps:

  • Sit the chicken in a flameproof roasting tin or shallow casserole dish and stuff the lemongrass, lime halves and ginger in the cavity. Mix half the curry paste with the oil and use your hands to smear the curry paste all over the chicken and under the skin. Can be prepared up to a day ahead and left to marinate, covered, in the fridge. Take out an hour before roasting.
  • Heat oven to 200C/180C fan/gas 6. Cover the tin with foil and roast for 40 mins, then remove the foil and roast for another 30 mins until the chicken is cooked through and golden. Lift the chicken, draining the roasting juices back into the tin, and sit on a board or dish that will catch the juices. Use a pair of tongs to remove the lime, lemongrass and ginger from the cavity and place them in the tin with the remaining curry paste and brown sugar.
  • Place the tin back on the heat and sizzle everything together, squashing the lime with the back of a spoon until everything is sticky. Pour in the coconut milk and bring to a simmer, stirring well, then add any resting juices and the fish sauce. Simmer again briefly, then sit the chicken back in the tin and scatter with coriander, if using, and the chilli. Bring the chicken to the table and serve with rice and greens with the curry sauce spooned over, and extra lime wedges on the side for squeezing over.

MASSAMAN CURRY ROAST CHICKEN



Massaman curry roast chicken image

A full-flavoured alternative to your usual weekend roast - serve with a big bowl of rice

Recipe From bbcgoodfood.com

Provided by Jane Hornby

Categories     Dinner, Lunch, Main course

Time 1h35m

Number Of Ingredients 13

whole chicken , about 1.8kg
two thumb-size pieces root ginger
1stick lemongrass , bashed with a rolling pin
1 lime , cut into quarters
70g/2.5oz pack Massaman curry paste (I used Blue Elephant)
1 tsp olive oil
450g baby new potatoes , any larger ones halved
400ml/14fl oz can coconut milk
1 tsp brown sugar , any type
200g green beans , trimmed
1 tsp fish sauce
2 tbsp unsalted peanuts , crushed (optional)
basmati rice , to serve
Calories895 calories
Fat62 grams fat
SaturatedFat27 grams saturated fat
Carbohydrate25 grams carbohydrates
Sugar7 grams sugar
Fiber2 grams fiber
Protein61 grams protein
Sodium1.75 milligram of sodium

Steps:

  • Put the chicken in a roasting tin or large casserole. Roughly chop half the ginger and put into the cavity of the chicken with the lemongrass and half the lime, then tie the legs together with string. Mix 1 tsp of the curry paste with the oil, rub it all over the chicken, then season with salt and pepper. Heat the oven to 200C/fan 180C/gas 6, cover the chicken loosely with foil, then put it in to roast. After 35 mins, take the foil off the bird. Add the potatoes to the tin, then stir them around in any juices. Roast for another 40 mins until the chicken is cooked through and golden and the potatoes are tender.
  • Take the chicken out of the tin and leave to rest, loosely covered. Put the tin on the hob, add the remaining curry paste, grate in the remaining ginger, then fry for 2 mins until fragrant. Stir in the coconut milk and sugar, then boil for about 5 mins until the sauce is slightly thickened.
  • Tip in the beans, simmer for 4 more mins (or until tender), then splash in the fish sauce, any resting juices and squeeze over the remaining lime. Scatter with the peanuts for the authentic Massaman flavour. Carve the chicken and serve with the saucy potatoes and basmati rice.

CURRIED ROAST CHICKEN WITH GRAPEFRUIT, HONEY AND THYME



Curried Roast Chicken With Grapefruit, Honey and Thyme image

Sweet and savory curry powder is combined with honey and a pleasantly tart grapefruit juice to create a rich glaze for your above-average weeknight bird. Roasting the chicken low and slow keeps the meat moist, and basting frequently prevents the caramelization of the sauce from scorching. Serve with a side of greens such as spinach, kale or Swiss chard that have been sautéed in lots of garlic and oil.

Recipe From cooking.nytimes.com

Provided by Colu Henry

Categories     dinner, weekday, poultry, main course

Time 1h20m

Yield 4 servings

Number Of Ingredients 6

1 (3 1/2-pound) whole chicken
Kosher salt and black pepper
1/3 cup grapefruit juice, freshly squeezed, if possible
1/4 cup honey
1 teaspoon curry powder
1 tablespoon finely chopped thyme
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Calories660
UnsaturatedFat26 grams
Carbohydrate21 grams
Fat41 grams
Fiber1 gram
Protein51 grams
SaturatedFat12 grams
Sodium1029 milligrams
Sugar19 grams
TransFat0 grams

Steps:

  • Heat the oven to 375 degrees. Pat the chicken dry and season it well with salt and pepper, both inside and out. Place the chicken breast-side up in a 10-inch cast-iron or ovenproof skillet.
  • In a medium bowl, whisk together the grapefruit juice, honey, curry powder and thyme. Spoon all the mixture over the chicken, making sure it is evenly covered.
  • Roast the chicken for 30 minutes, basting every 15 minutes or so. Turn heat down to 325 degrees and continue basting the chicken with the pan juices until the skin is lacquered with sauce and the chicken registers 165 degrees with an instant thermometer in the thickest part of the thigh, about 45 to 50 minutes more. If skin is starting to become too dark, tent with foil. Allow the chicken to rest for 10 minutes before carving.

HONEY CURRIED ROASTED CHICKEN AND VEGETABLES



Honey Curried Roasted Chicken and Vegetables image

Yummy roasted chicken and vegetables glazed in a honey and curry sauce. Quick and easy one-dish recipe.

Recipe From allrecipes.com

Provided by KL1KX

Categories     Main Dish Recipes     Curries     Chicken

Time 1h45m

Yield 6

Number Of Ingredients 14

1 (3 pound) whole chicken
4 medium red potatoes, peeled and quartered
6 carrots, cut into 1/2 inch pieces
⅔ cup honey
⅓ cup Dijon mustard
3 tablespoons butter
2 tablespoons finely chopped onion
2 ½ teaspoons curry powder
½ teaspoon salt
¼ teaspoon red pepper flakes
¼ teaspoon ground ginger
¼ teaspoon finely chopped garlic
12 whole fresh mushrooms
2 apples, cored and quartered
Calories625.2 calories
Carbohydrate70.7 g
Cholesterol112.3 mg
Fat23.5 g
Fiber6 g
Protein35.4 g
SaturatedFat8.5 g
Sodium716.3 mg
Sugar40.8 g

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Place the chicken breast side down on a rack in a roasting pan, and roast 1 hour in the preheated oven.
  • Place the potatoes and carrots in a pot with enough water to cover, and bring to a boil. Cook 20 minutes, or until tender.
  • In a saucepan, mix the honey, mustard, butter, onion, curry powder, salt, cayenne pepper, ginger, and garlic. Bring to a boil, stirring constantly. Remove from heat, and set aside.
  • Drain the drippings from the roasting pan. Arrange the potatoes, carrots, mushrooms, and apples around the chicken. Drizzle the chicken and vegetables with the honey mixture. Continue roasting 20 minutes, or until the glaze has browned. The chicken meat should reach an internal temperature of 180 degrees F (85 degrees C).

CURRY-RUBBED ROAST CHICKEN



Curry-Rubbed Roast Chicken image

There is just something right about serving a roasted chicken! And my curry-rubbed chicken is packed with spicy flavors suitable for a bridal shower lunch, graduation dinner or Mother's Day brunch. —Merry Graham, Newhall, California

Recipe From tasteofhome.com

Provided by Taste of Home

Categories     Dinner     Side Dishes

Time 1h50m

Yield 6 servings.

Number Of Ingredients 17

4 tablespoons coconut oil, divided
2-1/2 teaspoons salt, divided
2 teaspoons Madras curry powder
1/2 teaspoon granulated garlic
1 roasting chicken (5 to 6 pounds)
1/4 teaspoon pepper
1 cup chopped leeks (white portion only)
1 celery rib, coarsely chopped
3 green onions, chopped
1 medium lemon, quartered
1 cup reduced-sodium chicken broth
GRAVY:
1 tablespoon unsalted butter
1 tablespoon all-purpose flour
1 cup reduced-sodium chicken broth
1/2 cup white wine
Optional: Lemon slices, minced fresh parsley and minced chives
Calories 580 calories
Fat38g fat (17g saturated fat)
Cholesterol154mg cholesterol
Sodium1328mg sodium
Carbohydrate6g carbohydrate (2g sugars
Fiber1g fiber)
Protein49g protein.

Steps:

  • Preheat oven to 350°. Mix 2 tablespoons coconut oil and 2 teaspoons salt with curry powder and garlic. With fingers, carefully loosen skin from chicken breast and upper legs; rub coconut oil mixture under skin. Remove giblets from cavity and save for another use. Sprinkle cavity with pepper and remaining salt; rub inside and outside of chicken with remaining coconut oil., Combine leek, celery, green onions and lemon and toss lightly; loosely stuff cavity. Tuck wings under chicken; tie drumsticks together. Place breast side up on a rack in a shallow roasting pan. , Roast 45 minutes; add broth to pan. Continue roasting until a thermometer reads 165° when inserted in center of stuffing and at least 170° in the thigh, 45-60 minutes. (Cover loosely with foil if chicken browns too quickly.) , Pour juices from cavity into pan. Remove chicken to a serving platter; tent with foil. Let stand 15-20 minutes before removing stuffing and slicing., For gravy, pour pan juices into a large saucepan; skim off fat. Bring juices to a boil over medium heat. Add butter and flour; cook and stir until slightly thickened. Add broth and wine; cook and stir until thickened, 2-3 minutes. Serve with chicken and, if desired, lemon slices, parsley and chives.

ROAST CHICKEN WITH CURRY PASTE



Roast Chicken with Curry Paste image

This is a very simple change for a roast chicken dinner. You can even add the vegetables (carrots, potatoes, etc.) and the whole meal is ready. Please note the flavor will change with the type of curry paste you use.

Recipe From allrecipes.com

Provided by Nadine

Categories     Main Dish Recipes     Curries     Chicken

Time 2h15m

Yield 6

Number Of Ingredients 4

3 tablespoons mild curry paste (such as Patak's®)
1 tablespoon olive oil
1 (4 pound) whole chicken
1 small onion, quartered
Calories409.4 calories
Carbohydrate2.2 g
Cholesterol129.3 mg
Fat25 g
Fiber0.2 g
Protein40.9 g
SaturatedFat6.7 g
Sodium268.7 mg
Sugar1 g

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Combine curry paste and olive oil in a small bowl. Rinse chicken and dry with paper towels. Gently separate skin from meat over the chicken's breast and legs. Rub the cavity of the chicken with curry paste mixture and rub more curry mixture under the skin. Place onion quarters in the chicken cavity. Rub remaining paste all over chicken. Place chicken on a rack set inside a roasting pan.
  • Roast in the preheated oven until skin is browned, the juices run clear, and an instant-read meat thermometer inserted into a chicken thigh, not touching bone, reads at least 160 degrees F (70 degrees C), about 2 hours.

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