Bresse Poultry Roasted with Red Curry

Ingredients:

1 Bresse chicken, about 1.5kg
3 tablespoons red curry paste
2 tablespoons vegetable oil
1 teaspoon salt
1 teaspoon black pepper
1 lemon, sliced
3 cloves garlic, minced
2 tablespoons fresh coriander, chopped

Instructions:

Preheat the oven to 200°C.
Clean the chicken and remove the giblets from inside.
Mix the red curry paste, vegetable oil, salt, and black pepper in a small bowl.
Using your hand, carefully separate the skin from the flesh of the chicken.
Spread the curry paste mixture under the skin, ensuring that it covers the entire bird.
Place the chicken in a roasting tin, and add the lemon slices and minced garlic inside the carcass.
Cover the roasting tin with foil and roast in the oven for 30 minutes.
Remove the foil and continue roasting for an additional 30-40 minutes until the chicken is fully cooked and golden brown.
Garnish with fresh coriander and serve hot.

Verdict:

This Bresse poultry roasted with red curry dish is a perfect fusion of Thai and French cuisine. The chicken is rich and tender, with the red curry paste adding a delightful kick of spice. The lemon, garlic, and coriander provide a refreshing zing of flavor that balances the heat of the curry. It’s an exotic and delicious meal that is sure to wow your guests.

Serving Suggestions:

This dish pairs well with a side of steamed rice, roasted vegetables, or a fresh green salad. A crisp white wine, such as a Sauvignon Blanc or Chardonnay, would complement the flavors perfectly.