Curry Roast Chicken

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Prep Time

Step 2

10 min

Step 3

Cook Time

Step 4

1 hr

Step 5

Preheat the oven to 400F.

Step 6

Place the chicken legs into a large oven-proof skillet.

Step 7

Mix half the curry paste with the oil, salt and pepper and spread over the skin of the chicken legs (just on top of the chicken). Place a lid on the pan and put in the oven for 15 minutes.

Step 8

After 15 minutes, take the pan out of the oven and add in the ginger, lemongrass paste, garlic, red chilli and the rest of the curry paste. Mix it around in the bottom of the pan and stir in the potatoes – so they’re coated in the mixture.

Step 9

Place back in the oven with the lid on and cook for 15 minutes, the take the lid off, stir the potatoes and cook for a further 25 minutes without the lid.

Step 10

Take the pan out of the oven and place the chicken on a plate. Put the pan on the stove on a medium heat. Add in the coconut milk, sugar, green beans, lime juice and fish sauce. Stir and bring to a gentle bubble. Simmer for 5-6 minutes until the green beans are just cooked but still a little crunchy. Add the chicken back in, then turn off the heat. Sprinkle with cilantro before serving up with rice.

Step 11

Servings 3

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