Oven Roasted Whole Curry Chicken with Vegetables and Rice
Looking for a delicious weeknight meal? Try this super tasty Oven Roasted Whole Curry Chicken with Vegetables and Rice Recipe!
Servings: 4to 6
Prep Time: 30minutes
Cook Time: 1hour50minutes
Total Time: 2hours20minutes
1whole chicken, giblets removed
1tablespoonof olive oil
1peeled and medium diced yellow onion
5finely minced cloves of garlic
2 6” lemon grass stalks
3cansof Coconut Milk
3tablespoonsof red curry paste
2tablespoonsof soy sauce
2medium diced Yukon potatoes
3peeled and medium diced carrots
4cupsof cooked white basmati rice
cilantro leaves, sliced green onions and sliced mini red peppers for garnish
Kosher salt and fresh cracked pepper to taste
Preheat the oven to 375°.
Season the chicken on all sides with salt and pepper.
Heat the olive oil in a large Dutch oven pot at medium-high heat and brown the chicken on all sides until crispy. Remove the chicken and add the onions, garlic and lemon grass to the pot and cook over medium heat until the onions are lightly browned, about 5 to 7 minutes.
Next, whisk in the milk, curry paste, soy sauce, salt and pepper and then place the chicken back in the pot.
Place the pot in the oven and bake at 375° for 90 to 105 minutes basting the chicken every 20 minutes.
Once the chicken is cooked, remove it from the curry-milk mixture and return the pot to the burner over low heat and cook the potatoes and carrots until tender, about 10 to 12 minutes.
Finish by adding in the peas and cook for 2 to 3 minutes over medium heat.
Garnish the chicken with cilantro, green onions and peppers and serve alongside cooked basmati rice and curry stewed vegetables.