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+ servings

Thai Red Curry Roast Chicken

I love experimenting with baked chicken. Not only it taste great but when you are baking or roasting chicken in oven you dont have to bother much about the oil content, because it doesn't need too much oil. So it is partly healthy, but mostly it is j
Prep Time 2 hrs
Total Time 2 hrs
Cuisine Thai
Servings 1 people

Ingredients
  

  • 1 whole Chicken
  • 4 to Thai Red Curry Paste
  • 2 tblspn Sugar
  • Salt to taste
  • 1 tblspn Soya Sauce
  • 2 to Lemon Juice
  • 2 tblspn Oil
  • 2 tblspn Dry Red Chilli Flakes

For Thai Red curry paste:

  • ½ sliced Onion
  • ½ cup Shallots / Sambar onion
  • 6 Dry red chilli
  • 3 cm Ginger
  • 10 cloves Garlic
  • 1 tblspn Coriander seeds
  • 1 tsp Cumin seeds / Jeerakam
  • ½ cup Coriander stems
  • 2 chopped Lemon Grass i didn't add
  • 1 tsp Salt
  • 3 tblspn Oil
  • Water as required

Instructions
 

  • Take onion, sambar onion, dry chili, ginger, garlic, coriander seeds, cumin seed,coriander stem,salt and oil
  • grind above the ingredients by adding water, and make it as fine paste
  • in a bowl add Thai red paste, sugar and salt and mix it
  • add soya sauce and mix well
  • add red chili flakes and oil and mix it
  • add cleaned chicken and mix it
  • marinate for 1 hour
  • In a baking tray apply oil and place the aluminium foil and again apply oil, and place the marinated chicken and apply oil on the chicken
  • preheat the oven by 10 mins in 230 c and bake the chicken both the side for 10 min by applying oil and extra masala in convection. once baked it keep in grill for 5 mins in both the side
  • now Thai red curry roast chicken is ready to serve
Tried this recipe?Let us know how it was!