Roast Green Chicken Curry With Coconut Rice

Recipe from: 6/1/2007 12:00:00 AM

Ingredients 12
Servings 1
Minutes 20


Serving Change
  • 60
    Green Curry Paste
  • 1
    Lemon zest and Juice (grated)
  • 1
    Coconut Milk (can)
  • 8
    Chicken Portions
  • 1
    Butternut Cubes (packet)
  • 15
    Peanut or Sunflower Oil
  • 50
    Fresh Coriander
  • 50
    Butter (softened)
  • 400
    Basmati Rice
  • 650
    Chicken Stock
  • 2
    Lemon Grass (pieces)
  • 5
    Coriander Seeds (crushed)



1. Mix the green curry paste and the lime or lemon juice with 50ml coconut milk. Spread over the chicken portions and set aside for 30 minutes to marinate.

2. Place the chicken portions in a greased roasting dish, skin side up. Roast in a preheated oven for 35 to 40 minutes, or until cooked through and golden.

3. Place the butternut cubes in another greased roasting dish. Drizzle with oil and roast alongside the chicken until tender. Turn the butternut once during cooking.

4. Chop half the fresh coriander and mix it into the soft butter. Season with salt. Spoon over the cooked butternut once it comes out of the oven and stir to coat.

5. While the chicken and butternut are cooking, prepare the rice. Place it in a saucepan and cover withwater.Stir,then drain well and repeat.Add the remaining coconut milk to the drained rice along with the chicken stock and zest. Cut the lemon grass into 5cm pieces and bruise with a rolling pin. Add to the rice along with the coriander seeds. Bring to the boil, then reduce the heat to the lowest setting and simmer, covered for 25 to 30 minutes until thick and creamy. Remove the lemon grass and discard. Season the rice with salt and serve with the chicken and butternut. Garnish with more fresh coriander.


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