The Living Room Green Curry Roast Chicken

Spoon stuffing onto a plate.

The living room green curry roast chicken. Gently loosen the skin by pushing your fingers along the surface of the meat around the breast and thighs. Lemongrass stalks tough outer and upper leaves removed finely chopped flexible upper leaves reserved for trussing chicken. Add wine to deglaze the pan. The green curry roast chicken here is roasted after a buttery spice mix is slathered on the chicken breasts under the skin so the butter and the spices continue to flavor the chicken and keep the chicken breast deliciously moist.

Bunch coriander roots and stalks cleaned of dirt roughly chopped. Mix the butter and thyme together and season generously with salt and pepper. Green chillies roughly chopped optional. Drizzle the chicken with olive oil sprinkle over the paprika and season with salt and pepper.

Carve chicken into 8 pieces place on a platter with the vegetables. For the sauce place pan with cooking juices over medium high heat. Rub into the chicken skin. If the cream is too thick add some water to thin the sauce bring to a simmer add chicken and eggplants cook for around 8 minutes on a medium heat until chicken is cooked all the way through.

Piece of ginger peeled and roughly chopped. Method for roast chicken. Rest chicken for 10 15 mins. Preheat oven to 180c and allow 30 minutes cooking per 500g of chicken.

Avoid boiling so the chicken doesn t toughen.