Roasted Chicken with Pineapple-Curry Sauce Recipe

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Roasted Chicken with Pineapple-Curry Sauce
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Ingredients
18
Count
Nutrition
225
Calories
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Ingredients:

Directions:

  1. Place a colander in a 2-quart glass measure or medium bowl. Line colander with 4 layers of cheesecloth, allowing cheesecloth to extend over sides. Spoon yogurt into colander. Cover loosely with plastic wrap; refrigerate 12 hours. Spoon yogurt cheese into a medium bowl; discard liquid. Set yogurt cheese aside.
  2. Preheat oven to 350°.
  3. Combine 1/3 cup lemongrass, 6 garlic cloves, and sliced ginger. Remove and discard giblets and neck from chicken. Rinse chicken with cold water; pat dry. Trim excess fat. Spoon lemongrass mixture into body cavity. Starting at neck cavity, loosen skin from breast and drumsticks by inserting fingers, gently pushing between skin and meat; rub salt under loosened skin. Lift wing tips up and over back; tuck under chicken. Place chicken, breast side down, on a rack coated with cooking spray. Pour water into a shallow roasting pan; place rack in pan. Bake at 350° for 1 hour and 55 minutes or until a thermometer inserted in meaty part of thigh registers 180°. Cover chicken loosely with foil; let stand 10 minutes. Discard skin.
  4. Heat oil in a medium saucepan over medium heat. Add onion and curry; cook 5 minutes, stirring frequently. Stir in 1 tablespoon lemongrass, 1 tablespoon ginger, and 2 garlic cloves; cook 1 minute, stirring frequently. Stir in broth and concentrate; bring to a boil. Reduce heat; simmer 3 minutes. Strain mixture through a sieve over a bowl, reserving sauce. Discard solids.
  5. Stir fish sauce and coconut extract into yogurt cheese. Gradually add hot pineapple sauce, stirring constantly with a whisk. Cover and keep warm.
  6. Place a heavy-duty zip-top plastic bag inside a 2-cup glass measure. Pour pan drippings into bag; let stand 10 minutes (fat will rise to the top). Seal bag; carefully snip off 1 bottom corner of bag. Drain drippings into yogurt mixture, stopping before fat layer reaches opening; discard fat. Stir well. Serve chicken with pineapple-curry sauce.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 224.69 Kcal (941 kJ)
Calories from fat 60.81 Kcal
% Daily Value*
Total Fat 6.76g 10%
Cholesterol 180.83mg 60%
Sodium 684.11mg 29%
Potassium 500.54mg 11%
Total Carbs 20.16g 7%
Sugars 12.69g 51%
Dietary Fiber 0.45g 2%
Protein 19.8g 40%
Vitamin C 46mg 77%
Vitamin A 2.3mg 76%
Iron 5.3mg 29%
Calcium 135.2mg 14%
Amount Per 100 g
Calories 66.89 Kcal (280 kJ)
Calories from fat 18.1 Kcal
% Daily Value*
Total Fat 2.01g 10%
Cholesterol 53.83mg 60%
Sodium 203.65mg 29%
Potassium 149.01mg 11%
Total Carbs 6g 7%
Sugars 3.78g 51%
Dietary Fiber 0.14g 2%
Protein 5.89g 40%
Vitamin C 13.7mg 77%
Vitamin A 0.7mg 76%
Iron 1.6mg 29%
Calcium 40.3mg 14%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 5
    Points
  • 6
    PointsPlus

Good Points

  • low fat,
  • saturated fat free

Bad Points

  • High in Sodium

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