Roast Chicken with Curry Paste

Roast Chicken with Curry Paste

4
Nadine 60

"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

2 h 15 m servings 409 cals
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Original recipe yields 6 servings

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Nutrition

  • Calories:
  • 409 kcal
  • 20%
  • Fat:
  • 25 g
  • 39%
  • Carbs:
  • 2.2g
  • < 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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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  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.

Reviews

4

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...

My wife and I loved this. I added curry powder to add a little heat under the skin. And small pads of butter to moisten the breast.

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.

I made this exactly as stated and it was very flavorful and moist. It was very easy to prepare. I will definitely be making this again. Thanks for sharing your recipe, NadineM!