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Roasted golden chicken thighs with miso curry sauce are the quick and exciting dinner you've been searching for. It's so delicious, you'll be licking the plate clean.
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Watch how to make this
What makes this dish special
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 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! There's so much flavor in every bite from the rich sauce to the perfectly seasoned chicken. Pair this dish with steamed rice or twice-baked sweet potatoes for a complete meal!
Ingredients
- Bone-in chicken thighs: The bone in the chicken helps prevent overcooking while adding a rich, savory flavor. You can use boneless chicken, but you will have to adjust the cooking time.
- Lemongrass: Adds a bright, citrusy fragrance and subtle lemony flavor to the sauce.
- White miso: This fermented soybean paste adds a savory element and richness to the sauce. White miso is milder and slightly sweet compared to red miso.
- Yellow curry paste: I used Mae Ploy yellow curry paste, which has a medium heat level.
- Coconut milk: Creates the creamy base for the sauce while adding a subtle sweetness.
- Fish sauce: Helps season the sauce, adding depth without making the dish taste "fishy."
Substitutions and variations
- Spicy: Add chopped Thai chilies to the miso curry sauce for a spicy kick.
- Gluten-free: Use gluten-free fish sauce, gluten-free miso, and ensure that the curry paste is gluten-free. You can also use curry powder if gluten-free curry paste is unavailable.
- Protein: Try this recipe with roasted salmon or braised beef.
Recipe
Roasted Golden Chicken with Miso Curry
Ingredients
Roasted golden chicken
- 2 pounds bone-in chicken thighs
- 2 tablespoons olive oil
- 2 teaspoons salt
- 1 teaspoon black pepper
- 1 teaspoon cumin
- 1 teaspoon turmeric
- ½ teaspoon coriander ground
- ½ teaspoon cayenne
Miso Curry
- 2 tablespoons olive oil
- ½ cup minced shallots
- 1 tablespoon minced garlic
- 1 stalk lemongrass, white end only bruised
- 1 tablespoon white miso
- 1 tablespoon yellow curry paste
- 1 cup coconut milk
- 1 teaspoon fish sauce
- 1 tablespoon brown sugar
- juice of ½ lime
Garnish
- 2 tablespoons fresh cilantro
- 2 tablespoons fresh Thai basil
- lime wedges for serving
Instructions
- Preheat to 425 degrees F. Line a baking sheet with parchment paper.
- Combine seasoning for chicken including salt, pepper, cumin, coriander, turmeric, and cayenne in a small bowl. Drizzle olive oil on chicken and sprinkle both sides with seasoning mix. Place chicken on prepared baking sheet and roast for 35-40 minutes or until the internal temperature reaches 165 degrees F.
- Meanwhile, make the sauce. Heat 2 tablespoons olive oil in a medium saute pan over medium heat. Saute chopped shallots and garlic for 1 minute, stirring frequently. Add bruised lemongrass stalk, white miso, and yellow curry paste, and saute another minute. Add coconut milk and bring to a simmer. Reduce heat to low and continue to simmer for 5 minutes.
- Season the sauce with fish sauce and brown sugar. Simmer for another 1 minute. Finish with a squeeze of lime and discard lemongrass.
- Pour sauce onto serving platter and place chicken on top. Garnish with fresh cilantro and Thai basil. Serve immediately.
Notes
Step-by-step instructions
Step 1: Season chicken
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. 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 complement 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 leads me to believe that they would be a great match. And guys? I was right on the money.
Let's start making the dish. First, season the chicken with a blend of spices. We're using a blend of warm spices, including cumin, turmeric, coriander, and cayenne, to complement the curry.
You can let the chicken marinate in the spices, but I found that it was still delicious if you immediately cook the chicken.
Pop them in the oven and roast until the internal temperature reaches 165 degrees F, about 35-30 minutes.
Step 2: Cook sauce
Now for the sauce. Instead of just mixing miso paste with yellow curry, we're going to add aromatics that complement 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.
Recipe tip
Make sure to bruise the lemongrass with the back of a knife or mallet to help release its essential oils.
Simmer the ingredients until slightly thickened and finish with a hit of acid from the lime juice. Plate the roasted chicken with the sauce and top it off with plenty of fresh cilantro and basil. Dinner is ready!
If you ask me, neither the miso nor the yellow curry stood out more than the other. Instead, the two married together to create something new, something different. Give this roasted chicken with miso curry sauce a try and let me know what you think!
For another fantastic dish with curry, check out this Japanese clam curry and Szechuan egg curry.
Make-ahead and storage
- Make-ahead: You can season the chicken and let it marinate overnight. You can also cook the sauce the day before and gently reheat it before serving.
- Store: Keep leftovers in an airtight container in the refridgerator for up to 3 days.
Frequently asked questions
Yes, but thighs stay more tender and juicy. If using breasts, watch carefully to avoid overcooking, adjusting the time accordingly.
Yes, both the chicken and sauce freeze well for up to 3 months. Thaw overnight in the refrigerator and reheat gently.
More roasted chicken recipes
Looking for more roasted chicken ideas? Try these:
Jennifer says
I never leave comments on recipes, bur I had to for this one. This recipe is delicious! I never seem to have lemongrass so I usually just put some lemongrass powder in. I also always use chicken breasts because my family preferes them. I’ve made this several times and everytime it turns out great. Another thing I often do is double the sauce so there’s lots to go on the rice and veggies. I have even made this recipe x 4 and frozen it in freezer bags.
Christine Ma says
That makes me so happy to hear! I'm so glad you enjoy it and great idea to double up on the sauce!