roasted thai red curry chicken

I bought a chicken.

That, in itself, was not unusual. 

But unfortunately, I forgot to instruct the shop people to remove the head and feet of the chicken. So I had this chicken with its head and feet still on.

*TRAUMATIZED*

There was no way in which I was going to go near the chicken – I swear its eyes followed me everywhere. Very, very creepy. So I had to ask the LAM to sort the problem out for me. I mean, he is a man, so he has to BE A MAN. Right?

In the end, since he was going to tok tok (cut) and spatchcock the chicken, I figured I might as well take photos of the process and blog about it. I mean, in case you need to tok and/or spatchcock your chicken and have no idea what to do, well, here’s how it is done. 🙂

I roasted the chicken with Thai red curry paste and coconut milk, which I have adapted from Hot Thai Kitchen. It is totally delicious and fragrant! In addition, since Thai red curry pastes are now readily available, one really needs to go through no trouble to cook with it.

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Here are the instructions on how to cook this chicken.

Start with the, well, chicken.

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First, chop off the head. Make sure you chop it off with a single stroke. Otherwise you will end up with little splinters of bone and that’s yucky.

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Chop off the feet.

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Turn the chicken so that it is breast-down. Use a good pair of kitchen scissors to cut along the back bone.

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Cut along the other side of the spine and remove it.

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Turn the chicken so that it is breast-up. Open the chicken near the neck and push downwards it to flatten.

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Use both hands to push downwards along the breast bone. 

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I like cooking chickens that have been spatchcocked because the cooking is more even and that also means the chicken takes a lot less time to cook.

In a bowl, add Thai red curry paste to the coconut milk.

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Add the brown sugar and whisk until well-combined.

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Rub this all over the chicken, including the bits under the skin.

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Season both sides with salt and black pepper.

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Spray with a little oil (See my notes on oil sprays here.) or brush with a little olive oil.

Roast the chicken at 200°C for about 30-35 minutes, or until the chicken is cooked through. If you like, you can also broil the chicken (top element only) for an extra 5-10 minutes after the chicken has been cooked to further brown and crisp the skin. Keep an eye on the chicken if you are doing this though.

Once the chicken is done, remove from the oven and tent it with aluminium foil for 10 minutes to let the meat rest and the juices to redistribute. 

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Cut and serve the chicken.

This is such a quick and easy way to roast a chicken and best of all, you get meat that is totally juicy. Try it, and I bet you will fall in love with this too!

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Roasted Thai Red Curry Chicken
Serves 4
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Ingredients
  1. 1 chicken (about 1.2-1.5kg)
  2. 1/4 cup (60ml) unsweetened coconut milk
  3. 2 tablespoons Thai red curry paste
  4. 1 teaspoon dark brown sugar
  5. Salt, to taste
  6. Freshly ground black pepper, to taste
Instructions
  1. In a bowl, add Thai red curry paste to the coconut milk.
  2. Add the brown sugar and whisk until well-combined.
  3. Rub this all over the chicken, including the bits under the skin.
  4. Season both sides with salt and black pepper.
  5. Spray with a little oil or brush with a little olive oil.
  6. Roast the chicken at 200°C for about 30-35 minutes, or until the chicken is cooked through. If you like, you can also broil the chicken (top element only) for an extra 5-10 minutes after the chicken has been cooked to further brown and crisp the skin. Keep an eye on the chicken if you are doing this though.
  7. Once the chicken is done, remove from the oven and tent it with aluminium foil for 10 minutes to let the meat rest and the juices to redistribute.
  8. Cut and serve the chicken.
Adapted from foodandwine
Adapted from foodandwine
The Domestic Goddess Wannabe http://thedomesticgoddesswannabe.com/




 

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