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Thai-Curry Roast Chicken

4 servings
4 hours


Ethnic Cuisine

Nutritional Facts Per Serving

30.7 g
5.4 g
0.1 g
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Nutritional Facts

  • Amount Per Serving % Daily Value
  • Calories 332
  • Fat 20.4 g
    • Saturated   4.5 g
    • + Trans 
  • Cholesterol 111 mg
  • Sodium   397 mg
  • Carbohydrate 5.4 g
    • Fibre   0.1 g
    • Sugars  
  • Protein 30.7 g
    • Vitamin A 5 %
    • Vitamin C 7 %
    • Calcium 1 %
    • Iron 9 %


Combine all ingredients, except chicken, in a bowl large enough to hold the bird. Add the chicken and turn and brush to coat it with the curry paste mixture. Cover and refrigerate the chicken for 4 hours, or overnight, occasionally turning and brushing with the marinade.

Preheat the oven to 350°F. Place the marinated chicken in a shallow-sided roasting pan lined with parchment paper. Tie the chicken legs together. Brush the chicken with the marinade. Roast for 90 minutes, or until the temperature in the centre of a thigh, not touching the bone, registers 185°F on an instant-read meat thermometer. Occasionally baste the bird with the pan juices as it roasts. Set the chicken on a plate, tent with foil and let rest for 10 minutes. Carve and serve. 

Recipe Options: Instead of marinating a whole chicken and roasting it, marinate four bone-in chicken breasts or four whole chicken legs, and roast them. Cooking time for either the breasts or the legs, at 350°F, will be about 45 to 50 minutes, or until the chicken reaches an internal temperature of 185°F on an instant read meat thermometer.

Serving Suggestions

Serve the chicken with a couple of tasty side dishes created from recipes in our website collection, such as Mixed Vegetable Fried Rice and Broccoli, Tofu and Sweet Pepper Stir-Fry.

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