Oven Roasted Whole Curry Chicken - Easy Home Meals

Ingredients

• 1 whole chicken, giblets removed
• 1 tablespoon of olive oil
• 1 peeled and medium diced yellow onion
• 5 finely minced cloves of garlic
• 2 6” lemon grass stalks
• 48 ounces of Ripple Milk
• 3 tablespoons of red curry paste
• 2 tablespoons of soy sauce
• 2 medium diced Yukon potatoes
• 3 peeled and medium diced carrots
• 1 cup of Earthbound Farms peas
• 4 cups of cooked white basmati rice
• cilantro leaves, sliced green onions and sliced mini red peppers for garnish
• Kosher salt and fresh cracked pepper to taste
• Preheat the oven to 375°.
• Season the chicken on all sides with salt and pepper.
• Next, whisk in the milk, curry paste, soy sauce, salt and pepper and then place the chicken back in the pot.
• Place the pot in the oven and bake at 375° for 90 to 105 minutes basting the chicken every 20 minutes.
• Once the chicken is cooked, remove it from the curry-milk mixture and return the pot to the burner over low heat and cook the potatoes and carrots until tender, about 10 to 12 minutes.
• Finish by adding in the peas and cook for 2 to 3 minutes over medium heat.
• Garnish the chicken with cilantro, green onions and peppers and serve alongside cooked basmati rice and curry stewed vegetables.