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.
Similar Recipes,
Thai Sweet Chilli and Garlic Sauce
Thai Drunken Noodles
Oven Roasted Thai Sticky Chicken
Thai Red Vegetable & Tofu Curry
Similar Baked Chicken Recipes,
Barbeque Chicken Over Homemade Barbeque Stand
Grilled Chicken
Thai Sticky Chicken
Oven Fried Chicken
Tandoori Chicken
Tangri Kebab
Grilled Whole Chicken
Honey Lemon Chicken
Garlic Baked Chicken
Grill Cajun Chicken
Preparation Time : 5 mins
Marinating Time : 2 hours
Baking Time : 50 mins
Serves : 4 to 6
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
Lemon Grass – 2 chopped ( i didn’t add)
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.
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
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| peel the skin of kaffir lime, we call it as narthangai in tamil |
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| Your ingredients for red curry paste |
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| Take it in a blender and make it to a smooth paste by adding water and oil |
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| Take all your ingredients |
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| You need this stuff..you can make this at home..But in my place i couldn’t find most of the ingredient to make this. So i use store bought ones.. |
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| scopp some of the paste in a bowl |
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| add in salt and sugar..add little salt because the paste has some salt in them |
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| add in soya sauce |
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| add in lemon juice |
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| and some oil |
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| mix this really well |
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| add in red chilli flakes |
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| i added a good amounr of them..you can as per your taste |
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| mix that around |
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| now take your chicken in a bowl |
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| make slashes in them |
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| put the chicken in the marinate |
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| mix well and leave it to marinate for 2 hours |
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| put this in the baking dish |
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| bake them at a high temp for few mins |
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| remove them and spoon some of the sauces over it |
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| baste the chicken with the sauce |
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| now pop them in oven again and bake at lower temp |
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| now it is done |
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| you can use this sauce as dipping sauce or serve it with the chicken |
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| Scatter with spring onions and serve |
Hi Arthi. It's a yummy one but can we make this fry instead of baking?
@Pradeepa Ganeshno u cannot i hope..
Hi! I’m just learning to cook and I made this recipe tonight for dinner. It was a super hit. I also added a little coconut milk to the red curry sauce before spooning it on the chicken. It turned out yum. And I love the pics! Thanks! I’ll try the piri piri chicken next!! Yay!