Green Thai Curry Chicken
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Ingredients for 4 people:
For the Roasted Chicken Breast:
- 2 boneless, skin-on chicken breasts
- 2 tablespoons peanut oil
- Salt and pepper to taste
- 1 can of Mike’s Organic Curry Love Biodynamic Green Thai Curry Sauce
For the Roasted Potatoes:
- 4 medium-sized potatoes, peeled and cut into chunks, boiled in salted water until very tender
- 2 tablespoons peanut oil
- Salt and pepper to taste
For the Braised Leeks:
- 2 large leeks, white and light green parts only, cleaned and sliced into rounds
- 2 tablespoons butter
- 1/2 cup chicken broth
- Salt and pepper to taste
Instructions:
1. Preheat the Oven:
Preheat your oven to 400°F (200°C).
2. Roast the Potatoes:
- In a mixing bowl, combine the potato chunks, peanut oil, salt, and pepper. Toss to coat the potatoes evenly.
- Spread the potatoes out in a single layer on a baking sheet.
- Roast in the preheated oven for 25-30 minutes or until they are golden brown and crispy on the outside, turning them halfway through for even cooking.
3. Roast the Chicken Breast:
- While the potatoes are roasting, season the chicken breasts with salt and pepper.
- In an ovenproof skillet, heat the oil over medium-high heat.
- Add the seasoned chicken breasts, skin-side down, and sear for 5 minutes until the skin is golden brown.
- Flip the chicken breasts and transfer the skillet to the preheated oven.
- Roast for 20-25 minutes or until the chicken reaches an internal temperature of 165°F (74°C) and the juices run clear.
4. Braise the Leeks:
- While the chicken and potatoes are in the oven, prepare the braised leeks.
- In a large skillet over medium heat, melt the butter. Add the sliced leeks and sauté for about 5 minutes until they become tender and slightly caramelized.
- Pour in the chicken broth and simmer for an additional 5-7 minutes until the leeks are soft and the liquid has reduced by half. Season with salt and pepper to taste.
5. Serve:
- Once everything is ready, plate your roasted chicken breast, roasted potatoes, and braised leeks.
- Drizzle any pan juices from the roasted chicken over the chicken breasts for extra flavor.
- Pour on the Curry Love Green Thai Curry.
- Garnish with Cilantro.
6. Enjoy!