Curried Whole Roast Chicken

Tired of seasoning roast chicken with salt and pepper? Make roast chicken more aromatic with Homiah’s Malaysian Red Curry. It takes out all the work from making a flavorful rub or sauce, as all you have to do is mix the red curry kit with oil and salt, rub it all over the chicken, and you’ll get a lip-smacking whole roast chicken to wow a crowd! This recipe will work just as well with the Indonesian Rendang or Singaporean Laksa kits.

Curried Whole Roast Chicken

SERVES TIME
4 60 mins

INGREDIENTS

  • A whole chicken, roughly 4-5 lb
  • 1 Homiah Malaysian Red Curry Kit (there are 2 kits per pouch)

METHOD

  1. Heat an oven to 390°F (200°C).
  2. Spread and rub the Malaysian Red Curry paste all over the chicken, including its cavity.
  3. Place the chicken on a lined roasting tray, breast side up, and roast for 50-60 minutes. You’ll know the chicken is done from when a cut at the deepest thigh area leaves the juices running clear.
  4. When done, remove the chicken from the oven, and let it rest for at least 5 minutes before carving.
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