This Roasted Chicken With Pineapple Curry Sauce is a vibrant and aromatic dish that balances savory spices with sweet tropical notes. The chicken is stuffed with fresh lemongrass, ginger, and garlic, infusing every bite with fragrant depth as it roasts to golden perfection. Meanwhile, the sauce combines the warmth of Madras curry with the brightness of pineapple juice and a touch of coconut extract, finished with a rich yogurt cheese base. It’s an elegant yet comforting meal perfect for weekend dinners or special gatherings.
Roasted Chicken With Pineapple Curry Sauce
Description
This Roasted Chicken With Pineapple Curry Sauce is a vibrant and aromatic dish that balances savory spices with sweet tropical notes. The chicken is stuffed with fresh lemongrass, ginger, and garlic, infusing every bite with fragrant depth as it roasts to golden perfection. Meanwhile, the sauce combines the warmth of Madras curry with the brightness of pineapple juice and a touch of coconut extract, finished with a rich yogurt cheese base. It's an elegant yet comforting meal perfect for weekend dinners or special gatherings.Directions
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Preheat the oven to 350 degrees F (177°C).
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Remove the tough outside layer of the lemongrass stalks and cut off the root end and the dry top.
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Starting from the root end, cut the most tender, bulb-like part of the stalks into thin diagonal slices.
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Combine the sliced lemongrass, sliced ginger, and chopped garlic, then divide the mixture between the cavities of the two chickens.
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Turn the chickens breast down on a plate so that the seasonings fall against the inside of the breasts.
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Insert a vertical poultry roaster into each chicken and stand them upright, or place them on a rack in a roasting pan if roasters are unavailable.
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Tie the legs together with cotton string and tuck the wings behind the breast.
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Set the chickens in a 9 by 13-inch baking dish or roasting pan.
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Pour 1 1/2 cups of warm water into the bottom of the baking dish or roasting pan.
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Bake in the preheated oven for 45 minutes to 1 hour, or until the chickens reach 140 degrees F in the thickest part of the thigh.
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Remove from the oven and set aside to rest for 10 minutes.
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While the chicken rests, warm the olive oil in a medium saucepan over medium heat.
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Saute the diced onion and curry mix until the onion is soft and translucent, about 5 minutes.
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Stir in the grated ginger, chopped garlic, and finely sliced lemongrass, and cook for 3 more minutes.
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Add the chicken stock and pineapple juice concentrate, stirring to incorporate.
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Cook for an additional 3 minutes.
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Strain the sauce through a sieve into a small saucepan using a puree press or the back of a spoon to remove solids.
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Whisk together the yogurt cheese, coconut extract, and Thai fish sauce in a 2-cup glass measure.
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Pour a little of the hot pineapple sauce into the yogurt mixture and stir to warm the yogurt cheese.
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Add the tempered yogurt cheese to the sauce and whisk until smooth.
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Cover and set the sauce aside to keep warm.
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Remove the chickens from the roasting pan and pour the cooking juices into a fat strainer.
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Remove the vertical roasters if used, then remove and discard the skin.
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Cut the legs and breast meat away from the carcasses.
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Slice the meat from the breasts and legs and arrange on a warmed plate.
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Pour the de-fatted pan juices into a small saucepan and boil vigorously until the liquid is reduced to about 1/4 cup.
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Allow the reduced juices to cool for a minute, then stir them into the curry sauce.
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Spoon the curry sauce over the arranged slices of chicken to serve.
Nutrition Facts
Servings 1 pie
- Amount Per Serving
- Calories 350kcal
- % Daily Value *
- Total Fat 12g19%
- Saturated Fat 4g20%
- Cholesterol 150mg50%
- Sodium 450mg19%
- Total Carbohydrate 15g5%
- Dietary Fiber 2g8%
- Sugars 10g
- Protein 40g80%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
