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PERSONAL CHEF

PERSONAL CHEF
FOOD FOR REAL PEOPLE

Tuesday, November 7, 2017

ROAST CHICKEN BREAST WITH CURRY AND VEGGIES

Roast chicken breast is always a good meal for two, or one hungry mother ______. I'll make it easy, and all you'll need are these....


INGREDIENTS

1 whole chicken breast with skin on and bone on
Kosher salt to taste
Black pepper freshly milled to taste
Olive oil to your liking
1 sprig fresh thyme
1 sprig fresh rosemary
6 garlic cloves peeled and smashed
1 large russet potato sliced into fourths
1 large carrot peeled and cut into 1 inch slices
1 large round red onion cut into fourths

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Safflower oil as needed
4 tbp. of curry powder
1 tsp. cayenne pepper
1/2 tsp. ground cloves
1/2 tsp. ground cardamom
1/4 tsp. sea salt
1/4 tsp. white pepper
juice of half a lime
12 fl. oz of canned coconut cream

Directions

1. Preheat oven to 400 deg. F. grease a small roasting pan with some vegetable oil

2. Rest the chicken breast at room temperature for about 20 minutes, making sure you've rinsed it first and patted it dry

3. Sprinkle the salt, pepper, over the chicken breast and more if you like, rub it into the skin, and even underneath the breast bone. 

4. Place breast skin side up in roasting pan, as well as the garlic, potatoes, onion, carrots, and also the herbs,  then drizzle the olive oil over the skin, of chicken, and all over the veggies, and more salt and pepper if you like.

5. Place roasting pan in the center shelf of the oven, and roast for about 40 minutes, remove and let stand for about 10 minutes.

Warning: Use an instant read thermometer to check the thickest part of the breast to see if the temperature is at least 155 deg F. it will rise as it rests. So it may take sooner or a little longer depending on your oven. Always keep tabs on the temperature, the directions are just a guideline.

6. Remove the breast and place on a cutting board, slice it in half lengthwise with a sharp knife or cleaver.  Then slice into 5 or 6 pieces each, and place nicely on two serving plates (for two).

7. Remove veggies, and equally distribute to each plate.

8. Remove all loose bits of food from roasting pan, then place roasting pan over the largest stovetop burner you have. Turn it on to about medium high.

9. Put a little safflower oil on the bottom of the pan, and using a wooden spoon scrape any food items that's remaining, then add in the curry powder, and all powdered ingredients. Add a little more oil if needed. The powder cannot be dry. But not too much oil, then add in the coconut cream, and stir until all is blended, adjust with salt and pepper, the pour in the lime juice, stir for a few seconds.

10. Pour curry over breast slices and veggies, and enjoy.

© 2017