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Sweet Curry Roasted Chicken with Vegetables recipe

Sweet Curry Roasted Chicken with Vegetables recipe


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  • Recipes
  • Ingredients
  • Meat and poultry
  • Poultry
  • Chicken
  • Cuts of chicken
  • Whole chicken
  • Whole roast chicken

This chicken is glazed with honey and curry, before being roasted. It's a quick and easy, yet delicious one-dish recipe. Serve with rice, potatoes or pasta for a good square meal.

204 people made this

IngredientsServes: 6

  • 1 (1.35kg) whole chicken
  • 4 medium red potatoes, peeled and quartered
  • 6 carrots, cut into 1cm pieces
  • 150ml honey
  • 75ml Dijon mustard
  • 45g butter
  • 2 tablespoons finely chopped onion
  • 2 1/2 teaspoons curry powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon crushed chillies
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon finely chopped garlic
  • 12 fresh mushrooms, kept whole
  • 2 apples, cored and quartered

MethodPrep:15min ›Cook:1hr30min ›Ready in:1hr45min

  1. Preheat oven to 180 C / Gas 4.
  2. Place the chicken breast side down on a rack in a roasting tin and roast 1 hour in the preheated oven.
  3. Place the potatoes and carrots in a pot with enough water to cover, then bring to the boil. Cook 20 minutes, or until tender.
  4. In a saucepan, mix the honey, mustard, butter, onion, curry powder, salt, cayenne pepper, ginger and garlic. Bring to the boil, stirring constantly. Remove from heat and set aside.
  5. Drain the drippings from the roasting pan. Arrange the potatoes, carrots, mushrooms, and apples around the chicken. Drizzle the chicken and vegetables with the honey mixture. Continue roasting 20 minutes or until the glaze has browned. The chicken meat should reach an internal temperature of 85 degrees C.

Watch how!

Watch our video to see how to make a perfectly roasted chicken every time. Watch now!

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Reviews & ratingsAverage global rating:(210)

Reviews in English (170)

by chibi chef

*Revised* Note: vegetables should be roasted at 400 degrees, not 350 (no preboiling - it saps flavor and prevents carmelization). Because of the different cooking temperatures, I roast the veggies and chicken separately. (If you only have 1 oven, preroast the veggies first, set them aside, and then cook the chicken. When chicken is done, let it rest under foil, increase the oven temp, and finish roasting veggies. That way, by the time the juices have settled back in the chicken, the veggies are hot and done.) I find that adding a little water to the glaze SIGNIFICANTLY improves the color and texture. Otherwise it will be too thick when cooked. Also, to avoid burning the glaze, pour over chicken 15 minutes before the timer ends instead of 20 min. You'll definitely want to make extra sauce to serve on the side.-06 Nov 2007

by Bassi Gruen

I adapted this for a crock pot - I just placed the veggies on bottom, then the chicken on top, and then I poured the sauce on top. It was great - soft and flavorful!-06 Sep 2006

by BAYSIDE

The taste of this dish is EXCELLENT, and we don't usually like curry! I was amazed!On the downside, the chicken took much longer to cook than the given time of 1hr 20 min. Our 3.5lb chicken took a bit over 2 hours, at 350! Next time around, I will add the veggies in at the same time as I start cooking the chicken, because they also took a much longer time to "brown" with the glaze (I had to broil for a few minutes). I would still add the glaze in at the last 20 min, to avoid burning. I will also SKIP parboiling the potatoes and carrots, as they never really carmelized by boiling and then roasting. But, the dish was still fantastic!-08 Jan 2005


Red Curry Chicken with Vegetables

Quick and easy red curry with chicken and vegetables &ndash this simple approach to Thai red curry (which happens to be Whole30-approved and Paleo) is a winning meal for any night of the week.

While I was doing a Whole30 during January, I missed rice with a vengeance (which I already confessed it in this post). You could wave a fair trade organic dark chocolate bar (my all-time favorite treat) in front of my face and I wouldn&rsquot give it the time of day, but rice? Forgetaboutit. I was liable to shed tears or throw elbows just to lay claim to it.

About three weeks in, I went out for Thai food with a friend and ate my chicken red curry riceless like soup and I basically had a meltdown right in front of her. It&rsquos just not the same without that squishy al dente grain soaking up all the glorious flavor of the aromatic sauce.

The comical part about it, is I&rsquove only eaten rice once in the two weeks I&rsquove been off Whole30. I felt pretty amazing during the Whole30 to the extent that I&rsquove been cautious in adding back foods (well&hellip I did eat a pint of ice cream the first day off and ended up regretting it with a fiery passion, so I&rsquove been more careful since). When you get that energy boost, fabulous digestion, and can literally feel your body cleaning itself, it makes the whole process worth it. Most people (myself included) will report their relationship with food shifts to where they aren&rsquot seeking comfort at every meal, but are more willing to continue giving their body what makes it feel good.

All of that said, the discussion at hand here is the red curry chicken. This recipe comes together in a FLASH and contains all the comforts of an authentic Thai meal. Even if you&rsquove never made curry (perhaps especially if you&rsquove never made curry), this is such a silly-easy approach that it&rsquos nearly impossible to mess up.

From start-to-finish, this is a 45 minute max meal, but will take even less time to prepare if you&rsquore savvy at chopping vegetables. I WILLSAY curry always tastes better the next day (or next two or three days), so if you have the patience, you can make this whole meal a day or two in advance and refrigerate it to allow it to soak up more flavor.

As the photos in this post suggest, you can keep it grain-free by enjoying the curry with cauliflower rice, or you can rice it up (you&rsquore free to do you, m&rsquodear).

If you&rsquore looking for a last-minute meal to prepare for your honeydew for Valentine&rsquos Day, I always feel curry fits the bill. It&rsquos exotic without requiring advance prep or ingredients you can&rsquot easily locate in your grocery store, and they say spicy food is an aphrodisiac, so you know&hellipbow chicka wow wow 😉

  • Incorporate your favorite seasonal vegetables into the meal (try broccoli, cauliflower, bok choy, cherry tomatoes, butternut squash or sweet potato).
  • Add 1/2 medium onion (finely chopped) and/or 3 cloves garlic, minced for some added flavor.
  • Serve with choice of rice, broccoli rice, or sweet potato rice.
  • Turn this into green curry or yellow curry by replacing the red curry paste accordingly.
  • Substitute beef, pork, or shrimp for the chicken.

This recipe comes together very quickly, so no prep ahead work is needed. If you&rsquod like, you can chop the vegetables (all except the eggplant) ahead of time and store them in sealed containers in the refrigerator up to 2 days in advance. The meal saves well, so it can be prepared up to 4 days ahead of time and stored in the refrigerator inside of a sealed container.


  • 1 roasting chicken, about 5 pounds
  • salt and pepper
  • 2 tablespoons curry powder
  • juice of 1/2 lemon
  • 1 teaspoon ground ginger
  • 1/2 teaspoon ground cumin
  • 1 tablespoon vegetable oil
  • For The Glaze:
  • 3 tablespoons peach jam, apricot preserves, or similar
  • 3 tablespoons grainy mustard or brown mustard

Line a roasting pan with foil and place a rack in the pan.

Pat the chicken with paper towels to dry thoroughly. Sprinkle inside and out with salt and pepper. Place the chicken on the rack in the prepared roasting pan.

In a small bowl, combine the curry powder, lemon juice, ginger, cumin, and vegetable oil. Rub the mixture all over the chicken and under the skin.

Roast the chicken in the preheated 350 F oven for about 20 minutes per pound, or to at least 165 F on a meat thermometer inserted into the thigh but not touching bone.

About 10 to 15 minutes before the chicken is done, combine the preserves and mustard and brush generously over the chicken. Continue roasting until the chicken is done.


  • Cauliflower
  • Carrots
  • Mushrooms
  • Peas
  • Potatoes
  • Broccoli
  • Broccolini

Store leftovers in the fridge up to 3-4 days. Reheat simply in the microwave, or you can reheat leftovers in the oven at 350 F degrees for about 15 minutes or until heated through.

Want to freeze your leftovers? This is a very freezer friendly meal! You can store leftovers either in an airtight container or a freezer bag up to 4 months. Reheat either in the microwave or in a skillet.


Seared Chicken & Pear Salad

From the Test Kitchen

For this bright, flavor-packed salad, you’ll bring together crisp lettuce, sweet pear, chewy dates, and a trio of roasted vegetables with a creamy vadouvan curry and dijon mustard dressing, then top it all with seared chicken tenders.
10 green SmartPoints®
9 blue SmartPoints®
9 purple SmartPoints®
To learn more about WW and SmartPoints® visit ww.com

Wellness Details

Please note nutritional information, including ingredients and allergens, may differ from above based on your location. Location-specific nutritional information is available for viewing upon subscribing, or by logging in if you are already a subscriber.

Title

Place an oven rack in the center of the oven, then preheat to 450°F. Wash and dry the fresh produce. Peel the carrots halve lengthwise, then cut crosswise into 1-inch pieces. Cut off and discard the stems of the peppers remove the cores, then large dice. Cut off and discard the stem ends of the brussels sprouts halve lengthwise. In a medium bowl, combine the curry powder and half the vinegar (you will have extra). Set aside to steep (or bloom) at least 10 minutes.

Meanwhile, place the carrot pieces, diced peppers, and halved brussels sprouts on a sheet pan. Drizzle with olive oil and season with salt and pepper. Toss to coat arrange in an even layer. Roast 14 to 16 minutes, or until browned and tender when pierced with a fork. Remove from the oven.

Meanwhile, roughly chop the lettuce. Quarter, core, and thinly slice the pear. Pit and roughly chop the dates. Combine in a large bowl.

Pat the chicken dry with paper towels season on both sides with salt, pepper, and enough of the spice blend to coat (you may have extra). In a medium pan (nonstick, if you have one), heat 1 teaspoon of olive oil on medium-high until hot. Add the seasoned chicken. Cook 3 to 5 minutes per side, or until browned and cooked through. Turn off the heat.

To the bowl of steeped curry powder, add the mustard and mayonnaise. Whisk to combine. To the bowl of prepared lettuce, pear, and dates, add the roasted vegetables and enough of the finished dressing to coat (you may have extra). Toss to thoroughly coat. Taste, then season with salt and pepper if desired. Serve the finished salad topped with the cooked chicken. Enjoy!

Tips from Home Chefs

About Blue Apron

Blue Apron delivers original, step-by-step recipes and fresh ingredients to customers nationwide. Our menus change every week, so with each delivery you learn to cook inventive new dishes with seasonal ingredients. By letting us source these hard-to-find ingredients for you, you'll get food that is fresher and cheaper than you can get at your local supermarket, and there's no waste because we only send you what you need for each recipe.

We named our company &ldquoBlue Apron&rdquo because chefs around the world wear blue aprons when they're learning to cook, and it has become a symbol of lifelong learning in cooking. We believe you're never done learning in the kitchen, so we design our menus to ensure you're always learning new cooking techniques, trying new cuisines, and using unique ingredients.

Blue Apron is a weekly subscription service with no commitment - you can skip a week or cancel at any time with a week's notice. We can't wait to cook with you!

Place an oven rack in the center of the oven, then preheat to 450°F. Wash and dry the fresh produce. Peel the carrots halve lengthwise, then cut crosswise into 1-inch pieces. Cut off and discard the stems of the peppers remove the cores, then large dice. Cut off and discard the stem ends of the brussels sprouts halve lengthwise. In a medium bowl, combine the curry powder and half the vinegar (you will have extra). Set aside to steep (or bloom) at least 10 minutes.

Meanwhile, place the carrot pieces, diced peppers, and halved brussels sprouts on a sheet pan. Drizzle with olive oil and season with salt and pepper. Toss to coat arrange in an even layer. Roast 14 to 16 minutes, or until browned and tender when pierced with a fork. Remove from the oven.

Meanwhile, roughly chop the lettuce. Quarter, core, and thinly slice the pear. Pit and roughly chop the dates. Combine in a large bowl.

Pat the chicken dry with paper towels season on both sides with salt, pepper, and enough of the spice blend to coat (you may have extra). In a medium pan (nonstick, if you have one), heat 1 teaspoon of olive oil on medium-high until hot. Add the seasoned chicken. Cook 3 to 5 minutes per side, or until browned and cooked through. Turn off the heat.

To the bowl of steeped curry powder, add the mustard and mayonnaise. Whisk to combine. To the bowl of prepared lettuce, pear, and dates, add the roasted vegetables and enough of the finished dressing to coat (you may have extra). Toss to thoroughly coat. Taste, then season with salt and pepper if desired. Serve the finished salad topped with the cooked chicken. Enjoy!


Thai Salad of Chicken and Seven Vegetables Blanched in Coconut Milk and Served With Sour-Salty and Sweet Coconut Curry Dressing, Crispy Fried Shallots and Roasted Sesame Seeds(yam thawaai ยำทวาย)

This recipe would probably change your perception about the term “salad”, maybe because its dressing has a multi layered, curry-like personality, rather than the common sour vinaigrette-like dressing, or maybe because it takes some good few hours to prepare, somewhat longer than simply opening a bag of hydroponic greens.

This salad is the fruit of the dedication of court ladies from aristocratic households, that for centuries perfected and elaborated on the art of cooking through detailed and calculated process, to create sophisticated dishes that are not only delicious but also very healthy and visually pleasing.

These ladies made a very large commitment for small things, and they attended all their time and efforts to make minor things better and getting the small things just right.

Thanks to the work of people like Maawm Luaang Neuuang Ninrat (หม่อมหลวงเนื่อง นิลรัตน์), who during her entire life she, first handed, prepared, taught and wrote numerous books about Thai Royal cuisine today we can experiment, recreate and preserve the flavors of the art of Thai Royal cooking.

Maawm Luaang Neuuang Ninrat (1913-2010)

In times when traditional and elaborate recipes are gradually being displaced by fast food and trendier fusion plates, it is important from time to time to pause, step back and adapt the calm pace of times-passed-by through family gatherings, slow cooking and slow eating and this dish offers exactly that opportunity.

yam thawaai has a profound and sophisticated taste. The sauce, almost unreal, thick, creamy and deep, has rounded sour-salty and sweet taste with after notes of smokiness from the dried fish. The vegetables, each obtains a unique consistency, a shiny glaze and retains its inner texture thanks to the way the vegetables are cut and the order in which they are blanched in the coconut milk.

The salad is finished with thickened coconut cream, crispy deep fried shallots and fragrant roasted sesame seeds, a marvelous crunch that adds nicely to the intricate flavors of this hard to find and difficult to make dish.

(Recipe adapted from a talk by Mr. Polsri Kachacheewa given in his cooking radio program. February 2003)


30-Minute Thai Chicken Curry

30-Minute Thai Chicken Curry makes for a rich, satisfying, and flavorful Thai-inspired dinner.

Ingredients

  • 1 14-ounce can full-fat coconut milk
  • ½ yellow onion, finely chopped
  • 1 tablespoon fresh ginger, peeled and grated
  • 2 teaspoons ground cumin
  • 1-1/2 teaspoon ground corriander
  • 1 teaspoon ground turmeric
  • 1 teaspoon paprika
  • 2 teaspoons garlic powder
  • 1 teaspoon sea salt
  • 1 pound boneless skinless chicken breasts

For Serving:

  • 3 cups Cooked Rice
  • Fresh cilantro, chopped
  • Plain or Greek yogurt
  • Lime wedges

Instructions

  1. Start by preparing the rice, following package instructions, so that it can cook while you&rsquore preparing the rest of the recipe. I found making 1 cup of dry rice was the perfect amount for serving the recipe.
  2. Add 1/3 cup of the coconut milk to a non-stick skillet, along with the chopped onion and grated ginger. Heat over medium-high and saute until onion is translucent, about 6 to 8 minutes.
  3. Lower the heat to medium, add all of the spices and salt and cook an additional 3 minutes. Note: if at any point the contents of the pan begin to dry out, simply add more coconut milk.
  4. Add the rest of the coconut milk and bring to a full boil and cook 2. Add the chopped chicken and stir well. Cook, stirring occasionally, until chicken is cooked through, about 5 to 6 minutes.
Nutrition Information

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Wednesday 23rd of October 2019

YUM, thank you for this amazingly easy and delicious Thai curry recipe!! I just made it with ground turkey and added chopped zucchini, carrots, and spinach as well. Then I served it over cauliflower rice! Just one question. how many people is this supposed to serve, because I ate nearly the entire thing in one go. hahaha

Wednesday 30th of October 2019

I'm so happy you love it, Shannon! Thank you for the sweet note!! xoxo

Ok, I don't mean to leave a 'downer' comment, but I am new to the whole Paleo and Whole30 program. My hubby and I have been on it for 3 full weeks now and have both dropped an amazing 12 pounds! When looking for Paleo recipes, your site looked so well put together and your recipes are right up my alley for my love of cooking :) BUT, my understanding of Paleo (and yes, it may lend itself to the stricker side of Paleo. ) is that RICE is NOT allowed. Please refer to the following article that I copied/pasted below:

Is rice paleo friendly? Can you eat rice on a strict paleo diet? Rice, like other grains has been a staple food for many generations and is not the easiest of foods to give up. On a paleo diet, however, rice receives pretty much the same consideration as other grains and needs to be shunned permanently. In strict paleo circles, there is no room for rice on the menu but other far less stringent versions do allow occasional consumption of rice.

Although rice is a gluten free grain, it still contains phytic acid, one of the components that give grains and legumes a bad name. Moreover, rice is generally accepted as a post hunter gatherer food so does not receive the nod from a rigid paleo perspective. From the point of view of those who indulge in sporadic rice consumption, the argument could be presented based on their total life style.

If an individual is relatively active, that is, efficiently mimics the activity levels of our ancestors then a little rice can be tolerated. Since being “active” in the true sense means that there is intensity, flexibility, endurance and agility involved, the individual is likely to be lean and strong. Put together, these factors can increase the ability to handle a little rice now and then. And if rice is the only outside intervention in the paleo plan, then an infrequent rich dish may do no harm.

However if the individual following a paleo plan is not active enough and wishes to include rice as part of regular meals, then he may as well be off the paleo track completely. Rice will provide additional carbs which will not be utilized for burning fuel but stored as fat instead. In instances where carb stores continue to grow without being used up, the result is slower metabolism and many health issues.

Better to stray from white rice if being sedentary is your lifestyle. White rice is not far from refined sugars in terms of nutritional content and contains fewer nutrients than many other foods. Instead, look for better paleo options like fried cauliflower rice which can be created into a hearty meal by adding other veggies and mushrooms to it.

NOW BACK TO ME :) I LOVE your site, and I LOVE the combinations that you create here!! So, all said and done. I will continue to use your site, knowing that I will have to pay closer attention to whether some of the ingredients listed are True paleo or not. AND, I will make this MY issue, and NOT yours :)

Thank you for your time, dedication, and for sharing your art form. on this wonderful site of yours!!


Brazilian Roasted Chicken And Vegetables Recipe

Protein: 79 g / %

Carbs: 25 g / %

Fat: 55 g / %

Values are per portion. These are for information only & are not meant to be exact calculations.

Ingredients

  • 8 to 10 chicken thighs, bone-in and skin-on
  • Zest and juice of 1 lemon
  • 3 tbsp. extra virgin olive oil
  • 1 tbsp. Brazilian seasoning
  • 1 tbsp. onion powder
  • 1 tbsp. fresh oregano, crushed
  • 1/2 tbsp. paprika
  • Sea salt and freshly ground black pepper

Brazilian Vegetables

  • 2 sweet potatoes, diced
  • 1 onion, diced
  • 2 bell peppers, sliced
  • 2 tomatoes, diced
  • 4 garlic cloves, minced
  • 2 tsp. dried thyme
  • 2 tsp. dried parsley
  • 2 tsp smoked paprika
  • Sea salt and freshly ground black pepper

Preparation

  1. Preheat oven to 400 F.
  2. In a bowl, combine the Brazilian seasoning, lemon juice, lemon zest, onion powder, oregano, paprika and olive oil, then season to taste.
  3. Brush the chicken thighs with the Brazilian seasoning mixture, making sure everything is well coated.
  4. In a bowl, combine all the ingredients for the vegetables, and season to taste.
  5. Place the chicken in a baking dish and surround the chicken with the vegetable mixture.
  6. Pour any remaining sauce over the chicken and vegetables.
  7. Bake in the preheated oven for 35 to 45 minutes.
  8. Serve the chicken with baked vegetables.

Have a look at Paleo Restart, our interactive Paleo 30-day program. Learn more and get started here.

+ #PaleoIRL, our new cookbook all about making Paleo work for a busy life is now available! Get it now here.


Baked Chicken & Sweet Potato Yellow Curry

Rated 5.0 out of 5 by 1 readers

An Original Recipe by Lorraine Elliott

Preparation time: 10 minutes

  • Oil for frying
  • 1 onion, peeled and sliced
  • 2 garlic cloves, peeled and sliced
  • 3 tablespoons yellow curry paste (or use red or green or your favourite curry paste)
  • 1kg/2.2lbs chicken thigh pieces (boneless and skinless)
  • 1 teaspoon cumin seeds
  • 6 cardamom pods, crushed
  • 1 teaspoon coriander seeds, crushed
  • 2 large sweet potatoes, peeled and cut into bite sized pieces
  • 2 cups chicken stock
  • 100ml/3.5ozs. coconut cream
  • small handful curry leaves

Step 1 - Preheat oven to 190C/380F. Heat a frypan on medium high heat and fry the onions for a couple of minutes, then add garlic and fry for 1 minute and then add the curry paste and cook for another minute. Add the chicken thighs and coat in the curry paste.

Step 2 - Place the chicken mixture into a large baking dish and add the cumin seeds, cardamom pods, coriander seeds and sweet potato pieces. Pour over with the chicken stock and then bake for 45 minutes. Scatter with curry leaves, stir in coconut cream and turn the sweet potato if there are pieces that are looking a bit dry and then return to the oven for another 15 minutes. Serve with rice.


CAN I ADD ADDITIONAL VEGETABLES?

Yes, you can add other vegetables to the one-pan chicken if you want to. It&rsquos just important to note a couple of things. First of all, you want to choose foods that cook at the same rate, so you don&rsquot fight some getting done way before the rest. Mushrooms, squash, asparagus, bell pepper, and zucchini would be some good choices.

Secondly, whenever you adjust the recipe, keep in mind that the nutritional information will change. So if you are on a certain diet or lifestyle, you&rsquoll want to be mindful of that.