Roast Chicken in Curry Marinade
We love a good roast chicken as much as the next person. Just that once in a while, we love a good spicy kick as well. Rather than just eating it with generic chili sauce, we up the ante with Batu Lesung’s spice paste creating a juicy, golden roast chicken redolent with spice and curry flavours.
500g chicken parts (we love to use chicken leg pieces)
150g Batu Lesung Classic Curry Spice Paste (1 packet)
2 teaspoons sea salt
1 tablespoon oil
Toss everything in a bag and let it marinade overnight in the refrigerator.
The next day, take it out of the refrigerator and pre-heat your oven to 200C. Arrange the chicken on a roasting tray skin-side up. Roast for 10 minutes, and then turn to roast the other side for 10 minutes.
Finally turn it skin side up again and spoon the remaining marinade on the chicken. Roast for a final 10-15 minutes until the skin is golden brown and the juices run clear (the internal temperature should reach 74C).
You can roast parboiled carrots and potatoes (cooked briefly in boiling water for 10 minutes) along with the chicken.
You can also roast broccoli or cauliflower in the last 10 to 15 minutes of the cooking time. Be sure to ensure that the pieces are no thicker than 1cm.