Roasted Red Curry Chicken with Apple Jus Recipe

Name: Roasted Red Curry Chicken with Apple Jus
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 tablespoons vegetable oil; 2 tablespoons Thai red curry paste; 2 3 1/2-pound whole chickens; 1 Granny Smith apple, quartered; 1 head of garlic, halved crosswise; 8 fresh cilantro sprigs; 8 fresh mint sprigs; 1 teaspoon yellow mustard seeds; 5 tablespoons butter; 6 tablespoons chopped shallots; 4 fresh thyme sprigs; 1 teaspoon (packed) brown sugar; 4 cups chicken stock or canned low-salt broth; 2 cups apple juice; 1/4 cup dry white wine; 2 cinnamon sticks; 2 tablespoons apple cider vinegar

Servings: persons

3 tablespoons vegetable oil
2 tablespoons Thai red curry paste
2 3 1/2-pound whole chickens
1 Granny Smith apple, quartered
1 head of garlic, halved crosswise
8 fresh cilantro sprigs
8 fresh mint sprigs
1 teaspoon yellow mustard seeds
5 tablespoons butter
6 tablespoons chopped shallots
4 fresh thyme sprigs
1 teaspoon (packed) brown sugar
4 cups chicken stock or canned low-salt broth
2 cups apple juice
1/4 cup dry white wine
2 cinnamon sticks
2 tablespoons apple cider vinegar

1
Position rack in center of oven and preheat to 350F.
2
Mix oil and curry paste in small bowl.
3
Rinse chickens; pat dry.
4
Sprinkle inside and out with salt and pepper.
5
Place apple, garlic, cilantro and mint in cavities of chickens, dividing equally.
6
Rub curry mixture over chickens.
7
Tie legs together.
8
Place chickens in large roasting pan.
9
Roast until meat thermometer inserted into thickest part of thigh registers 175F, basting occasionally, about 1 hour 15 minutes.
10
Transfer chickens to platter.
11
Tent with foil.
12
Shake mustard seeds in medium skillet over low heat until color darkens and seeds begin to pop, about 2 minutes.
13
Transfer mustard seeds to medium bowl.
14
Melt 1 tablespoon butter in heavy large skillet over medium-high heat.
15
Add shallots, thyme and brown sugar to skillet and saute until shallots are translucent, about 3 minutes.
16
Add chicken stock, apple juice, wine and cinnamon sticks.
17
Boil until mixture is reduced to 1 cup, about 20 minutes.
18
Strain into medium saucepan.
19
Bring jus to simmer.
20
Add apple cider vinegar, toasted mustard seeds and remaining 4 tablespoons butter and whisk just until butter melts.
21
Season with salt and pepper.
22
Serve jus with chickens.

1354

kcal

Calories

Fat

160

Carbs

114

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 3 tablespoons vegetable oil, 2 tablespoons Thai red curry paste, 2 3 1/2-pound whole chickens, 1 Granny Smith apple, quartered, and more.

Yes, Roasted Red Curry Chicken with Apple Jus falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Roasted Red Curry Chicken with Apple Jus

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions