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 |
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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