Complete your weekends with an indulgent meal! 🤤 Try this traditional yet modern Roasted Curry Chicken recipe by @wensdelight using our Singapore Chicken Curry Paste 🥘 Ingredients: 1 pack New Moon Singapore Chicken Curry Paste 1 small whole chicken (I'm using 700g kampong chicken) 2 medium potato (peel & slice) 4 shallots 40ml coconut milk 100ml water Optional - chilli padi 2 tbsp New Moon Premium Grade Canola oil Some poached broccoli & cherry tomatoes for garnishing Chicken marinades: 2 tsp New Moon Premium Grade Light Soy Sauce 2 tsp sesame oil 1/2 tsp sugar Method: 1. Butterfly and marinate chicken for at least 1 hour. 2. Blanch broccoli set aside. 3. Heat pan with oil to sear sliced potato (optional, can add in directly). 4. Heat pan with oil to fry shallots and chilli padi till fragrant. 5. Add in 1/2 pack of curry paste (50g), coconut milk and water, let it heat through and off fire. Set aside. 6. Use balance 1/2 pack curry paste to spread all over chicken. 7. Place sliced potato on the base of the baked dish, pour in curry sauce and top with chicken. 8. Drizzle 1 tbsp oil all over chicken. 9. Bake at 180C preheated oven for 30 mins. Last few mins, turn to grill to brown the chicken. Or you may torch it. 10. Garnish with broccoli and cherry tomato to serve.