Recipes by Vicki Ravlich-Horan, Images by Ashlee DeCaires
This recipe uses a store-bought curry paste. I’m not sure about you, but I don’t have time on a Tuesday night to make a curry paste from scratch! I’ve used a red curry paste for this, but it works just as well with green or yellow curry pastes, so use what you prefer or have on hand.
3 tbsp oil
⅓ cup red curry paste
1 large free-range chicken
2 cloves garlic, crushed
2 tsp ginger, grated
2 tsp lemongrass, finely chopped*
1 400g tin of coconut cream
1–2 makrut lime leaves
1 tbsp brown sugar
1 tbsp fish sauce
fresh lime juice
Preheat the oven to 180°C.
Heat the oil in a Dutch oven. Add the curry paste and cook for a minute. Add the chicken, breast side down and cook for 4–5 minutes, moving the curry paste around so it doesn’t burn. Turn the chicken over. Add the ginger, lemongrass and garlic. Cook for a couple of minutes then add the coconut cream, lime leaves, brown sugar and fish sauce.
Place the lid on and put in the oven for 45 minutes. Take the lid off the dish, baste the chicken with the sauce. Add some lime juice and check and adjust the seasoning before returning to the oven uncovered for a further 30 minutes, or until the chicken is cooked through. (Test this by piercing the thickest part and if the juice runs clear it is cooked.)
Allow the chicken to rest for 10 minutes before carving. Serve on a bed of rice with steamed green veggies and the curry sauce.
*Unless you have your own crop of lemongrass I suggest buying it already chopped in a jar.
Got leftovers? Make my Curry Chicken Noodles
Warm, slurpy soupy noodles are just what some wintery nights call for. And these ones are almost as quick as those two-minute ones but oh so much tastier! I have added bok choy and carrot, but you could use whatever Asian greens you want or even mushrooms, broccolini or green beans.
200g thin egg noodles
1 cup chicken stock
1 cup of the curry sauce (left over from the previous night’s Curry Pot Roast Chicken)
1+ cups shredded roast chicken
½ carrot, julienned
2 bok choy, cut in quarters lengthways
lime juice
Cook the noodles according to the packet.
Place the remaining ingredients in a pot and bring to a simmer. When the vegetables are cooked add in the noodles. Add a squeeze of lime juice, stir and check/adjust the seasoning.
