Roast Chicken with Curry Paste

Roast Chicken with Curry Paste

2 Reviews 1 Pic
  • Prep

    15 m
  • Cook

    2 h
  • Ready In

    2 h 15 m
NadineM
Recipe by  NadineM

“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.”

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Ingredients

Adjust Servings

Original recipe yields 1 whole roast chicken

Directions

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. 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.
  3. 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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Reviews (2)

Rate This Recipe
Baking Nana
2

Baking Nana

Wow, we love this. I used a mild curry paste, roasted the chicken and once done set it aside to rest covered with foil. Blotted out some of the chicken fat from the pan and added tater tots to the roasting pan. The tater tots cooked while the chicken rested and the vegetables cooked. It was a lovely meal.

NadineM
0

NadineM

we just love this recipe. It works on all cuts and types of meat. Last night did on a pork roast. It was tender and full of flavor but not spicy.

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Nutrition

Amount Per Serving (6 total)

  • Calories
  • 409 cal
  • 20%
  • Fat
  • 25 g
  • 39%
  • Carbs
  • 2.2 g
  • < 1%
  • Protein
  • 40.9 g
  • 82%
  • Cholesterol
  • 129 mg
  • 43%
  • Sodium
  • 269 mg
  • 11%

Based on a 2,000 calorie diet

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