The other day I had a thought, "what if you combine miso and curry into one sauce?" It sounded a little crazy but I was curious enough to try it. Would one flavor be more dominant than the other? Would they just clash altogether? Or would I have discovered something truly wonderful? This roasted golden chicken with miso curry was the result of my curiosity and let me tell you, it was something truly wonderful indeed!
Roasted Golden Chicken with Miso Curry
Roasted golden chicken
- 2 lb chicken thighs on the bone
- 1 teaspoon cumin ground
- ½ teaspoon coriander ground
- 1 teaspoon turmeric ground
- ½ teaspoon cayenne
- 2 tablespoon olive oil
- 2 tablespoon olive oil
- ½ cup shallot minced
- 1 tablespoon garlic minced
- 1 stalk lemongrass
- 1 tablespoon white miso
- 1 tablespoon yellow curry paste
- 1 cup coconut milk
- 1 teaspoon fish sauce
- 1 tablespoon brown sugar
- salt and pepper
- 2 tablespoon fresh cilantro
- 2 tablespoon fresh Thai basil
- lime wedges
- Season the chicken thighs with salt and pepper. Combine the seasonings for the chicken including 1 teaspoon cumin, ½ teaspoon coriander, 1 teaspoon turmeric, ½ teaspoon cayenne, and 2 tablespoon olive oil. Rub the seasoning mix onto the chicken and place the chicken on a baking sheet. Put the chicken in the oven and preheat to 425 degrees F. When the oven comes to temperature, set the timer for 20-25 minutes. Cook until the chicken juices run clear and the skin is golden brown.
- Meanwhile, make the sauce. Heat 2 tablespoon olive oil in a medium saute pan over medium heat. Saute ½ cup chopped shallots and 1 tablespoon minced garlic for 1 minute, stirring frequently. Add the lemongrass stalk, 1 tablespoon white miso, and 1 tablespoon yellow curry paste, and saute another minute. Add 1 cup of coconut milk and bring it to a simmer. Reduce the heat to low and continue to simmer for 5 minutes.
- Season the sauce with 1 teaspoon fish sauce, 1 tablespoon brown sugar, salt, and pepper. Simmer another 5 minutes.
- Plate the chicken with the miso curry sauce. Top with fresh cilantro and fresh basil. Squeeze fresh lime juice on top and serve immediately.
**Helpful tips and common mistakes
Okay, let's step back for a second and look at the two flavorful components of this roasted golden chicken with miso curry. Miso is a fermented soybean paste that tastes mild with a little sweetness, saltiness, and umami. There are different types of miso-based on how long the beans have been fermented but for this recipe, I chose white miso, the milder variation.
There are also different types of curry pastes but I thought a yellow curry would compliment white miso the best. Yellow curry pastes are typically made of chilies, lemongrass, garlic, ginger, fish sauce, and spices. It tastes somewhat sweet with just a hint of spice. The two pastes have similar flavor profiles which lead me to believe that they would be a great match.
Let's start making the dish. First, season the chicken with a blend of spices. We're going to roast the chicken but we're switching up the technique. Put the chicken in a cold oven and then turn it on to 425 degrees F. Once the oven reaches the temperature, set the timer for 20-25 minutes.
Why are we cooking the chicken this way? I noticed that when I cook or reheat items in my cold toaster oven and then set it to the temperature, it heats up much more evenly. While the temperature is slowly increasing, it slowly cooks the chicken. When you stick a cold chicken in a hot oven, the heat hits the outside first. By using the cold oven method, the temperature is slowly rising so the temperature of the chicken slowly rises along with it. The result is an incredibly juicy chicken.
Now for the sauce. Instead of just mixing miso paste with yellow curry, we're going to add aromatics that compliment both to liven up the sauce. Shallots, garlic, lemongrass, coconut milk, and fish sauce all work together with both pastes to create a cohesive Thai-influenced sauce.
Simmer the ingredients until slightly thickened and season the miso curry with salt and pepper. Plate the roasted chicken with the sauce and top it off with plenty of fresh cilantro and basil. Give it a good squeeze of lime for some zest and dinner is ready!
If you ask me, neither the miso nor the yellow curry stood out more than another. Instead, the two married together to create something new, something different. Give this dish a try and let me know what you think!
For more chicken inspiration check out this Thai chicken karaage recipe!