Saturday, June 16, 2012

Thai Massaman Curry Roast Chicken

Yum
 I love Thai flavors so I decided to pair them up with a roasting chicken.  I marinated the chicken overnight in my homemade Thai Massaman Curry Marinade and then roasted it in the oven.  The only work I had to do was occasionally baste it to make sure all those lovely spicy flavors really got baked into the chicken and it stayed moist. The chicken smelled gorgeous in when I finally pulled it out of the oven.  If  you love to entertain with exotic flavors, this is a crowd pleasing and beautiful dish to showcase to your guests. 



Ingredients:
5lb roasting chicken
butter
salt and pepper
Thai Massaman Curry paste (recipe below)


Massaman Curry paste: 

Dry Ingredients:
5-6 dry red chilies (roasted)
1tsp coriander seeds (roasted)
1tsp cumin seeds (roasted)
4 cloves (roasted)
4 cardamom pods (roasted)
1tsp of turmeric powder
1tsp of brown sugar


example of dry roasting





In a Stainless Steel pan dry roast the ingredients that have roasted next to them above.  You want to gently roast these ingredients so not to burn.  Once they are fragrant, place in a dish to cool.

Fresh Ingredients:
One medium onion chopped
1 stalk lemon grass finely chopped.  (only use inner part of the bottom portion of the lemon grass)
1 Tbs of garlic cloves roughly chopped
2 inches of  ginger roughly chopped

Liquid ingredients:
3-4Tbs of fish sauce
 1/4 cup coconut milk



My Massaman Paste
I put all the ingredients in a good blender and blended until it was smooth loose paste.


Directions:


Pour marinade over chicken and place into a large ziploc bag or glass bowl and a refrigerate 8-24 hours.



Tip:  I did not have butcher's twine to tie the legs so I improvised with the long strands of lemongrass to tie the legs instead.


Once the chicken has been fully marinated in the Massaman paste put into roasting pan.  Pat excess marinade off the chicken, place the chicken breast side up and dab a lot of butter or margarine on the entire bird. Then season with some salt and black pepper and pour extra marinade over the chicken into baking dish.  Bake for 1 1/2 hours or up to 1 3/4 hours.  I recommend basting it with the melted butter and marinade every 30 minutes.  Allow the roasted chicken to rest 20 minutes before carving.  Enjoy.


To use up the leftover chicken:


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24 comments:

  1. This looks amazing, Ramona! I bet it smells delish when it bakes! It's been a while since I baked a whole bird. We need to fix that soon! Have a fabulous weekend!

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  2. I asked the Mr. and Gabbi what they wanted for dinner today. This would knock their socks off!

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  3. I bet this made the whole house smell delicious. It looks great - picture perfect.

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  4. What a perfect roast my friend, a must make for my brother :D

    Cheers
    Choc Chip Uru

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  5. I love the fresh spices ingredients on this Roast chicken,looks perfectly done,,,YummY post :) have a great weekend !!

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  6. What a beautifully roasted chicken and I love the curry paste on it!

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  7. Oooh I want to try making that curry paste. I've never seen cardamom seed only the powder, I will have to look for those. Hope you are having a wonderful weekend.

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  8. Wow! That chicken looks more than delicious! Have to try that paste!

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  9. What a great looking roast chicken! I would probably eat ALL of the crispy skin off first, then start tackling the meat. :)

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  10. Great served with the baby roast tomatoes!

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  11. This was one of those "I have a feeling this will be in the Top 9 posts", and I was right. Congratulations!!!

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  12. I absolutely love that paste on this chicken. Can't wait to try that.

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  13. What great flavors! Definitely a great twist on traditional roast chicken!

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  14. Ramona! Congratulations! So nice to see this beautiful chicken in the Top 9! That crunchy skin must be soooo flavorful! And love those roasted tomatoes, too!!! : )

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  15. When I go to Thai restaurant, one of my favorite orders is Massaman Curry!!! This roast chicken must be so good! Looks like you got Top 9 with this. Congrats!!

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  17. I'm drooling just looking at the picture. I'm sure it was nice and tasty.

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  18. How much butter do we need to baste the chicken?

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    Replies
    1. About a Tbs of butter dabbed around the entire bird. :)

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  19. This chicken looks incredible!! I love the flavors. I am saving this and trying soon!

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  20. What a beautiful roast chicken! I bet this was really good in the soup too!

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  21. looks Delicious, definitely worth a try :)

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  22. The best part about being away from the blogoshpere is that you come back to so much delicious goodness on the roll... This chicken is an absolute winner and I'm definitely going to be trying it out sometime soon. Wow Ramona! you never cease to amaze me with your passion, your energy and your sheer talent. You are gifted girl!

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