Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 308.4
- Total Fat: 17.5 g
- Cholesterol: 101.9 mg
- Sodium: 473.5 mg
- Total Carbs: 4.4 g
- Dietary Fiber: 0.4 g
- Protein: 33.7 g
View full nutritional breakdown of Coconut Curry Roast chicken calories by ingredient
Coconut Curry Roast chicken
Submitted by: WAHZOEIntroduction
To make indian use an indian curry paste and omit the fish sauce, to make thai use a thai curry paste. To make indian use an indian curry paste and omit the fish sauce, to make thai use a thai curry paste.Number of Servings: 4
Ingredients
-
1 1/2 kg whole chicken
1 cup coconut milk
2 teaspoons curry paste
2 tablespoons fresh ginger, grated
2 tablespoons lime juice
2 teaspoons fish sauce
1 small fresh chili, seeded,sliced
2 tablespoons fresh coriander, chopped (cilantro)
Directions
1. Wash and dry chicken.
2. Combine all ingredients except chicken.
3. Pour mixture inside and over chicken.
4. Cover and allow to marinate in fridge for at least 1 hour (I usually try to leave it for 4 hours).
5. Move to a wire rack baking tray.
6. Bake, uncovered, in preheated 180C (350F) oven for 1 1/2 hours or until cooked, brushing occasionally with pan juices.
7. Note, prep time does not include time to marinate.
Number of Servings: 4
Recipe submitted by SparkPeople user WAHZOE.
2. Combine all ingredients except chicken.
3. Pour mixture inside and over chicken.
4. Cover and allow to marinate in fridge for at least 1 hour (I usually try to leave it for 4 hours).
5. Move to a wire rack baking tray.
6. Bake, uncovered, in preheated 180C (350F) oven for 1 1/2 hours or until cooked, brushing occasionally with pan juices.
7. Note, prep time does not include time to marinate.
Number of Servings: 4
Recipe submitted by SparkPeople user WAHZOE.
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