Roast curry chicken, something strong and something milder

As I started reading the news about the books bound in human flesh discovered in Harvard I immediately thought of Sam Raimi and The Evil Dead, only to discover at the end of the piece that the writer had thought of them, too. :)

Movies are a matter of taste, just as food is: this über simple roast chicken, tenderized by the buttermilk and spiced by the red curry paste, is a nice idea even for busier days, since the oven does all the work – you just need time to let the marinade do its thing while the chicken rests in the refrigerator. However, not everyone likes super spicy food, and since curry pastes vary in heat, strength and intensity of flavor taste the one you have at hand before adding it to the marinade: it might be super strong as the 1981 movie, or a lot milder like the 2013 version. ;)

Roast curry chicken
adapted from the delicious and stunning Feed Me Now!

3 tablespoons whole milk
juice of 3 large limes
3 tablespoons red-curry paste*
2 garlic cloves, pound to a paste
salt and freshly ground black pepper
8 chicken pieces – use the ones you like the most

In a large shallow bowl, combine the milk and lime juice and set aside for 10 minutes (you’ll get buttermilk). Add the curry paste, garlic, salt and pepper and mix to combine. Add the chicken pieces, turn to coat, cover with plastic wrap and refrigerate for at least 4 hours or up to overnight.

Preheat the oven to 190°/375°F. Line a large roasting pan (large enough to hold the chicken pieces without overlapping) with a triple layer of foil and brush it lightly with oil. Arrange the chicken pieces side by side on top of the foil and pour over the marinade. Bake for about 60-70 minutes or until deep golden brown (cook it to your liking).
Serve immediately.

*curry pastes vary in heat, strength and intensity of flavor, so taste it before using it and adjust the amount accordingly – I used this one

Serves 4