Chicken Curry in the Oven? Roasted Pandan Chicken 香辣班兰烤鸡

这是在五香烤鸡之前做的，五香烤鸡比较受家人欢迎所以就先上了。

我觉得这道烤鸡的味道像在吃“烤的咖哩鸡”，不难发现它的腌料就是我们一般煮咖哩鸡会用到的材料，包括咖哩粉，辣椒糊和椰浆。烤鸡时整间屋子弥漫着班兰叶的香味，好香好香，但是吃的时候就感觉不到那股班兰叶的香味了。

值得一提的是鸡肉腌得很入味，而且非常多汁，连鸡胸肉吃起来都不会干干的。对于平时吃惯的烤鸡口味已经没有新鲜感？不妨试试这个新口味！另外，烤马铃薯虽然是配角可是“好吃度”一点也不逊于烤鸡哦！）

I think this roasted chicken literally tastes like the baked and dry version of chicken curry to me. This could be because I used my mum’s home-made rempah which she used it for chicken curry as marinade. I was worried that the chicken might turn out hard and dry. To my surprise, it was very tender and juicy including the chicken breast.

Feel bored with the usual roasted chicken flavours that you usually have? Give this recipe a try!

Roasted Pandan Chicken

  Ingredients:

  1 chicken (about 1.5kg)
  ½ tsp salt
  1 tsp curry powder
  1 bamboo skewer

  Marinade (mixed well)
  2 tsp salt
  1 tbsp chilli boh (I used my mum’s home-made rempah)
  1 tbsp curry powder
  3 tbsp thick coconut milk (I used heavy cream)

  10 pandan leaves

  Method:
  1) Spoon the marinade into the chicken cavity and place pandan leaves into the cavity. Seal the opening with a bamboo skewer (I used chicken part so I just placed the pandan leaves underneath the chicken).
  2) Rub the salt & curry powder over the chicken and marinate for 1 hour (I marinated for a few hours).
  3) Bake in a preheated oven at 200C for about 45 mins (for two quarter chicken as shown in picture, I baked for about 25-30 mins). Remove chicken from the oven and cut into pieces. Serve.

  Note:
  For the roasted potatoes, simply mix potatoes with 1-2 tbsp of olive oil and sprinkle with salt and black pepper (if you like). Place on baking tray and bake together with the chicken.

  (Recipe adapted from Yum Yum magazine, issue no. 79)