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Roast Chicken with Curry Paste

Nadine

"This is a very simple change for a roast chicken dinner. You can even add the vegetables (carrots, potatoes, etc.) and the whole meal is ready. Please note the flavor will change with the type of curry paste you use."
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Ingredients

2 h 15 m servings 409 cals
Original recipe yields 6 servings (1 whole roast chicken)

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Directions

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  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Combine curry paste and olive oil in a small bowl. Rinse chicken and dry with paper towels. Gently separate skin from meat over the chicken's breast and legs. Rub the cavity of the chicken with curry paste mixture and rub more curry mixture under the skin. Place onion quarters in the chicken cavity. Rub remaining paste all over chicken. Place chicken on a rack set inside a roasting pan.
  3. Roast in the preheated oven until skin is browned, the juices run clear, and an instant-read meat thermometer inserted into a chicken thigh, not touching bone, reads at least 160 degrees F (70 degrees C), about 2 hours.

Nutrition Facts


Per Serving: 409 calories; 25 g fat; 2.2 g carbohydrates; 40.9 g protein; 129 mg cholesterol; 269 mg sodium. Full nutrition

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Reviews

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Wow, we love this. I used a mild curry paste, roasted the chicken and once done set it aside to rest covered with foil. Blotted out some of the chicken fat from the pan and added tater tots to...

My wife and I loved this. I added curry powder to add a little heat under the skin. And small pads of butter to moisten the breast.

we just love this recipe. It works on all cuts and types of meat. Last night did on a pork roast. It was tender and full of flavor but not spicy.

I made this exactly as stated and it was very flavorful and moist. It was very easy to prepare. I will definitely be making this again. Thanks for sharing your recipe, NadineM!