Roasted Red Curry Chicken

Since the new year has started, I've been cooking different kinds of dishes using and trying new recipes which makes me have a lot of fun and excited to get response and comments from my tasters!

This chicken dish is very easy to make but it needs time for marinating. Honestly speaking, when I prepared the dish,I didn't really think or expect that it would be a satisfying meal but it surprisingly turned out so good..in fact, truly scrumptious!

This is what I've done :

5 boneless chicken legs, skin on
3 garlic cloves, crushed
a tbsp grated ginger
a pack of Thai red curry paste
2 tbsp soy sauce
3-4 tsp light muscovado sugar
2 tsp sesame oil
2 fennel bulbs, sliced into wedges
half red onion, sliced into wedges
1 red pepper, deseeded and cut into thick slices
a few tbsp olive oil

Method:

Combine the 2-6 ingredients and rub the paste on the chicken pieces then let it marinated in the fridge for overnight.

Heat oven to 190 c. Put the marinated chicken , fennel, onion and pepper into a roasting tin. Pour over olive oil and toss everything to be coated with the oil and marinate. Roast uncovered for 35-40 minutes. Serve the chicken with the veg and rice... enjoy!!