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!
**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!
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