Roasted Chicken With Pineapple Curry Sauce
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Roasted Chicken With Pineapple Curry Sauce
  Chicken    Pineapple    Curry    Sauces  
Last updated 6/12/2012 12:58:49 AM. Recipe ID 21657. Report a problem with this recipe.
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      Title: Roasted chicken with pineapple curry sauce
 Categories: Live
      Yield: 4 Servings
 
      2    Stalks fresh lemon grass,
           About 9 inches each
      1    Piece gingerroot (about 4
           Inches), finely sliced
      6    Cloves garlic, peeled,
           Bashed, and chopped
      2    Whole chickens, about 3 1/2
        lb Each, rinsed and dried
           For the Pineapple Curry
           Sauce:
      1 ts Light olive oil
    3/4 c  Finely diced sweet onion
      1 tb India Ethmix (recipe
           Follows) or good Madras
           Curry
      1 tb Peeled and grated
           Gingerroot
      2 lg Cloves garlic, peeled,
           Bashed, and finely chopped
      1 tb Finely sliced lemongrass
    3/4 c  Low-sodium chicken or
           Vegetable stock
    1/3 c  Frozen pineapple juice
           Concentrate
    1/4 c  Yogurt cheese (recipe
           Follows)
    1/2 ts Coconut extract
      1 tb Thai fish sauce
 
  To prepare the chickens:
  
  Preheat the oven to 350 degrees F.
  
  Remove the tough outside layer of the lemongrass stalk and cut off
  the root end and the dry top.  Starting from the root end, cut the
  most tender, bulb-like part of the stalk into thin diagonal slices.
  Combine the lemongrass, ginger, and garlic and divide between the
  cavities of the two chickens.  Turn the chickens breast down on a
  plate so that the seasonings fall against the inside of the breasts.
  Insert a vertical poultry roaster into each chicken and stand
  upright. Tie the legs together with cotton string and tuck the wings
  behind the breast. Set the chickens in a 9 by 13-inch baking dish. If
  you don't have a vertical roaster, lay the chickens on a rack in a
  roasting pan. Tie the legs together with cotton string and tuck the
  wings behind the breast. Whichever roasting method you are using,
  pour 1 1/2 cups of warm water into the bottom of the baking dish.
  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. (The
  chickens in the roasting pan may take an extra 10 minutes.)  Remove
  from the oven and set aside for 10 minutes.  The final internal
  temperature should be 160 degrees F. To prepare the sauce: Warm the
  oil in a medium saucepan over medium heat.  Saute the onion and the
  India Ethmix until the onion is soft and translucent, about 5
  minutes. Stir in the ginger, garlic, and lemon grass, and cook for 3
  more minutes. Add the chicken stock and pineapple juice concentrate,
  stirring to incorporate. Cook for an additional 3 minutes. Strain the
  sauce through a sieve into a small saucepan using a puree press or
  the back of a spoon. Whisk together the yogurt cheese, coconut
  extract, and Thai fish sauce in a 2-cup glass measure. Pour a little
  of the hot pineapple sauce into the yogurt mixture and stir to warm
  the yogurt cheese. Add the tempered yogurt cheese to the sauce and
  whisk until smooth. Cover and set aside to keep warm. To assemble the
  dish: Remove the chickens from the roasting pan and pour the cooking
  juices into a fat strainer. Remove the vertical roasters if you were
  using them. Remove and discard the skin. Cut the legs and breast meat
  away from the carcasses. Put aside 1 leg and 1 breast for another
  meal. Slice the meat from the remaining breasts and legs and arrange
  on a warmed plate. Cover and keep warm. Pour the de-fatted pan juices
  into a small saucepan and boil vigorously until the liquid is reduced
  to about 1/4 cup.  Allow to cool for a minute, then stir into the
  curry sauce.
  
  Arrange slices of chicken on a warmed plate and spoon curry sauce
  over the meat.
  
  Yield: 6 servings
  




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Recipe ID 21657 (Apr 03, 2005)

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