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Wednesday, July 11, 2012

Curry Roasted Chicken

I love roasting chicken, not only is it delicious, its actually easy to make a roast chicken, just flavour it and chuck it into the oven  while you can spend some time with the kids. Plus you can do loads of things with left over chicken roasts and even make delicious stock using the left over bones.This is a receipe I came up with after seeing a recipe on Her World cookbook .

Recipe: Curry roasted Chicken  adapted from Herworld cookbook special edition volume 77

1200- 1400g chicken
8 fat cloves of garlic
1/2 a small onion or a shallot
8 curry leaves
2 tbsp ghee
2 tbsp curry powder ( I used Maldivian roasted curry powder)

For the sauce :
2 tbsp plain flour
water or stock , about 1 cup  or 1 1/2 cups

1. Trim off any excess fat and clean your chicken. I prefer to keep the skin on, especially when roasting chicken. Pat the chicken dry with a paper towel. season well with salt .

2. Place your onion, garlic and curry leaves with a tablespoon of water in a food processor or blender and process to a paste.

3. Lift the skin of the breast peace of the chicken and spoon in the onion paste and massage it in. Do the same for thigh, and even rub some inside the cavity .

4. Brush your chicken with ghee, and rub the curry powder so that it covers the whole chicken. Use a dry curry powder not a paste.

5. Preheat your oven to gas mar 6 and then place the chicken in, breast side up and roast 20 minutes, then bring the heat down to Gas mark 4-5 and then roast till chicken is cooked and juices run clear from the leg and thigh joint. Juices run clear means there shouldnt be blood when you prick the meat not the chicken should dry up and get hard!. Baste the chicken with the  cooking juices that forms at the base of the pan.

6. Chicken should be done in about 45 minutes, depends on the chicken. 

7.Place the chicken on a chopping board or wire rack over  the tray you cooked the chicken in and cover with a foil and leave to rest for 15 minutes.

Cut for your choice of serving portions.  Drain off most of the oil ( ghee) in the baking tray, reserving just about 2 tbsp of oil in it. Place tray on stove top, add 2 tbsp flour and whisk till the flour and oil are are mixed well and forms a roux. Add chicken stock or  water and scrap the bottom to remove the little bits and pieces stuck at the bottom.  Use about 1 cup of chicken stock or water.  Cook till the sauce becomes thick. Taste adjust salt  to suit your taste.

Serve with the chicken with the sauce along with rice and a nice salad.


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