Roast chicken in curry sauce and coconut milk

COOK TIME: 30-40 minutes
Roast chicken in curry sauce and coconut milk
For the chicken
  • 4 chicken thighs (with the skin)
  • ½ teaspoon dried chilli pepper flakes
  • ¼ teaspoon dried thyme
  • ¼ teaspoon dried oregano
  • 2 tablespoons Filippo Berio Extra Virgin Olive Oil
  • Salt
For the curry sauce
  • 70g red curry paste
  • 1 tablespoon Filippo Berio Extra Virgin Olive Oil
  • 400ml coconut milk
  • 100ml water
  • 2-3 leaves of kaffir lime
  • 1 teaspoon fish sauce (Nam Pla)
  • 1 tablespoon sugar
  • Salt
For the peach sauce
  • 2-3 large ripe peaches
  • 1 small red onion
  • 1 small chilli pepper
  • 8 leaves of green basil
  • 1 teaspoon of lemon juice
  • 1 tablespoon of Filippo Berio Organic/Bio Extra Virgin Olive Oil
  • Salt
1 Mix the chili pepper flakes, herbs, 1 tablespoon of olive oil. Cut the chicken thighs in half. Coat them with the spice and oil mixture and let marinate for 10-15 minutes.
2 While marinating the chicken, prepare the curry sauce. Heat the olive oil in a pan, add the curry paste, and let it sauté for 2-3 minutes, stirring.
3 Add water, stir, add coconut milk, sugar, fish sauce, kaffir lime leaves, add salt if needed, and cook on low heat for 4-5 minutes.
4 Preheat the oven to 200°.
5 In a pan, heat 1 tablespoon of olive oil, and sauté the chicken pieces on medium heat until golden. Then place them in a deep ovenproof dish. Pour the curry sauce over them and bake for 30-40 minutes.
6 Prepare the fruit sauce: cut the peaches in half, remove the stone and skin, then dice them. Peel the onion and chop finely. Remove the seeds from the chilli pepper, then chop as finely as possible.
7 Mix all the ingredients, adding lemon juice, finely chopped basil leaves and olive oil. Season with salt to taste.
8 Remove the chicken from the oven, let stand for 5 minutes, then serve.
1 The sharp taste of the curry sauce, softened by the fragrant coconut milk, the tenderness of the chicken, the aromatic herbs and, as a crowning glory, the fresh fruity notes of the peach sauce. Lastly, one important ingredient ties all these flavours together within a single symphony: olive oil. A generous gift of the earth, the oil made from the fruit of olive trees is like a good wine: it brings out the best qualities of the dish. And in this recipe we use it 3 times.

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