Saturday, June 16, 2012

Thai Massaman Curry Roast Chicken

 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. 

5lb roasting chicken
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.


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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