Thai Red Curry Chicken Roast Recipe

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I love experimenting with baked chicken. Not only it taste great but when you are baking or roasting chicken in oven you dont have to bother much about the oil content, because it doesn’t need too much oil. So it is partly healthy, but mostly it is just yummy.

This is one recipe which i made few days back and hubby loved it so much, now he wants me to try it again and again. Whenever i go for food shopping, i like to get new ingredients so i can try different cuisine. Last time when i was looking at my super market shelves i found few jars of thai ingredients. Immediately i picked up thai red curry and green curry paste because some of my viewers have been asking me to share those recipes. When i came home, the first thing which i made is this roast chicken. Will soon make and share those curry recipe as well. For those people who cannot get these curry paste, you can make them from scratch, i have given a homemade red curry paste recipe as well with this post.Hope you will give this a try and let me know how it turns out for you..

Preparation Time : 5 mins
Marinating Time : 2 hours
Baking Time : 50 mins
Serves : 4 to 6

Ingredients:

Chicken – 1 whole chicken cut into 10 pieces
Thai Red Curry Paste – 4 to 5 tblspn
Sugar – 2 tblspn
Salt to taste
Soya Sauce – 1 tblspn
Lemon Juice – 2 to 3 tblspn
Oil – 2 tblspn
Dry Red Chilli Flakes – 2 tblspn or to taste
Spring Onion – 2 tblspn finely chopped for serving

For Thai Red curry paste:

Onion- ½ sliced

Shallots / Sambar onion – ½ cup

Dry red chilli – 6

Ginger – 3 cm piece

Garlic – 10 cloves

Coriander seeds – 1 tblspn

Cumin seeds / Jeerakam -1 tsp

Coriander stems – ½ cup

Kaffir lime skin / Narthangai – 3 peels
Lemon Grass – 2 chopped ( i didn’t add)

Salt -1 tsp

Oil – 3 tblspn

Water as required

Method:

Take all the ingredients given for curry paste in a blender and make it into a fine paste.

Take chicken in a plate, and make deep slashes all over them on both sides.

Mix together, curry paste, salt, sugar, chilli flakes, soy sauce, oil, lemon juice. Now add the chicken in and toss well. Leave this to marinate for 2 to 4 hours or overnight.

Now place this in a oven safe glass baking dish or place it in a baking tray which is lined with foil and pop it in oven which is preheated to 220 degree C for 15 mins.

Remove it from oven and spoon the red curry sauce over it.

Now reduce the temp to 170 degree C and bake for 30 to 35 mins.

Remove it from oven and carefully place it in serving plate and scatter with spring onions. You can serve the leftover reduced sauce from the chicken as dipping sauce.

Pictorial:

For those who cannot find thai red curry paste, you can make this from scratch..Here are few pictures of my homemade curry paste from my old post