My lot love a little heat and the spiciness of Asian food and we all love roast chicken. So as usual I looked in the fridge/cupboards to see what I'd make for tea.
I had been to the supermarket and bought some coconut milk and had a Thai red curry paste in the fridge along with a whole free range chicken so I thought I'd give it a whirl.
The flavours worked really well, I added a squirt of clear runny honey for the last bit of cooking as it gives a lovely balance and a fab stickiness to the dish.
1 can of coconut milk (strain the clear liquid)
3 tbsp Thai red curry paste
2 tsp ginger paste
1 bulb of garlic (2 pieces mushed into a paste)
A good squirt of clear runny honey
With a sharp knife slash your chicken 4 times across the breast and 3 times on each leg.
Mix together the Thai red paste, ginger, garlic paste and two thirds of the coconut milk.
Fill the chicken cavity with the rest of the garlic and the lime, then with your hands rub the paste all over the chicken, place in a baking tray cover and leave to marinate for at least 2 hours at room temp or all day in the fridge.
Preheat your oven to 220.
Then roast the covered chicken for 30 minutes then reduce the oven to 200 and roast uncovered for a further 60-80 minutes depending on the size of your chicken.
Basting with the juices every so often and spoon over the honey for the last 10 minutes of cooking time.
Remove chicken from the pan and add the other third of coconut milk, stir until you have a smooth liquid, warm on the hotplate and pour over the chicken to serve.
I served with new potatoes mixed with mayo, mango chutney and topped with chives, along with a green salad.
Please let me know if you try the dish and what you think. Jox