Wednesday, June 10, 2015

Messy Curry Chicken (baked) by Angela Seah Thulin

I love curry so as my husband and son if it's not spicy. This recipe works well with big chicken thighs as well. It's tender and juicy meat with crispy skin ... mmm...

Recipe -

Internal filling/Cavity
1 tsp oil
50g shallots, into quartered
2 sticks lemon grass, sliced into 4 pieces
2 cloves garlic 8g, chopped...
2 tbsp curry powder
100ml coconut milk (Kara)
3/4 tsp salt
1/2 tsp sugar

Steps -
1. In a small pot, heat up the oil.
2. Cook the lemongrass and shallots first till fragrant.
3. Then add garlic.
4. After fragrant, turn the heat to low.
5. Add the curry powder in, mix well then pour the coconut milk in, salt and sugar. Turn the heat high - stir and cook till boil and off flames. Let it cool aside.

6. Stuff these into the cavity.

1.2kg chicken, wash clean & pat dry
3 tbsp curry powder
3/4 tsp salt
Dash of ground pepper
2 tbsp self raising flour
2 tbsp plain flour

Steps -
1. Put all the above together (except the chicken) in a bowl and mix well.
2. Use a skewer to poke some holes all over the chicken.
3. Spread the powder evenly all over the chicken. Add some into the cavity.
4. Wrap up the chicken with aluminum foil.
6. Refrigerate for at least 6hrs.
7. Remove from fridge and let it rest in room temperature for 20-30mins while you preheat oven to 180degree Celsius.
8. Baked the marinated chicken cover with foil at
180degree celsius for one hour. Remove the foil and bake for another 15minutes. Lastly, to achieve the skin crispiness - bake without foil at 200 degree Celsius for 15minutes.

*Transfer the gravy to a bowl and serve to dip.