Thai Chicken Roast

I love a chicken roast because its simple ( read: minimal cleaning and washing) yet delicious. A Thai roast isn’t simple on flavours but so easy to make!

The Thai Red curry paste with some yoghurt is the shortcut to this deliciousness, and the coconut based gravy pairs perfectly with the chicken.

What you will need:

  • Whole chicken skin on (1.5kg)
  • Thai Red curry paste 4tbsp
  • Yoghurt 3tbsp
  • Lemon juice 4tbsp
  • Garlic granules 1tsp
  • Chilli powder 1tsp
  • Cumin powder 1/2tsp
  • Ketchup 2tsp
  • Salt 2tsp ( or more depends on your taste)
  • Crushed black pepper 1tsp
  • Crushed lemon grass 1/2 stalk
  • Fresh coriander

For the gravy:

  • Thai Red curry paste 2tbsp
  • Coconut milk 300ml
  • Water 1/2 cup
  • Ketchup 2tsp
  • Salt 2tsp ( or more depends on your taste)
  • Crushed black pepper 1tsp
  • Crushed lemon grass 1
  • Juice of half a lemon
  • Fresh coriander
  • Cornflour slurry ( 2tbsp cornflour in 4-5tsbp water)

Steps

  • Marinate chicken with all the spices, tuck the fresh coriander under the skin of the chicken. Rest for 15 minutes ( optional).
  • Bake in a preheated oven for 45 mins at 220C.
  • Turn the chickenn half way to ensure both sides are cooked.
  • Bake for another 5-10mins breast side up till the skin has browned, baste the skin with some of the juice or even the gravy.
  • For the gravy, bring a pan to simmer with all the ingredients except the lemon juice.
  • Slow cook the gravy for 20mins.
  • Add the cornflour slurry right before taking it off the heat, stir continuously to prevent any lumps.
  • Strain the gravy and add the lemon juice and fresh coriander right before serving.

Serve the chicken with some rice and grilled veggies on the side and of course that smooth gravy! Its not a classic roast dinner but a hearty one indeed.

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