ROASTED CURRIED CHICKEN WITH COUSCOUS
A great blend of exciting and subtle flavors that are infused into the chicken during cooking, making every bite juicy and lively. As 'lively' as the flavor is, it is also great as a winter comfort food. I like to make the chicken just a bit on the spicy side, as when it is served with a side of mildly spiced couscous it mellows just enough. Makes the whole house smell delicious!
Provided by greennie
Categories World Cuisine Recipes Asian Indian
Time 2h
Yield 5
Number Of Ingredients 24
Steps:
- Preheat oven to 400 degrees F (200 degrees C).
- Stir together 2 tablespoons of smoked paprika, chili powder, 7 1/2 teaspoons curry powder, 4 1/2 teaspoons onion powder, salt, 1 teaspoon garlic powder, black pepper, 1/4 teaspoon sage, and ginger in a small bowl. Pour in 2 tablespoons lemon juice, 1/2 cup chicken broth, and vegetable oil; stir to form a paste.
- Rub a little of the paste on the inside cavity of the chicken, then massage the remaining paste all over the chicken, placing it under the skin where you can. Truss the chicken if desired, and place onto a roasting pan.
- Roast in preheated oven until the chicken is no longer pink and the juices run clear, about 90 minutes. If using a meat thermometer, be sure the chicken has reached at least 165 degrees F (75 degrees C) in the thickest part of the thigh.
- While the chicken is roasting, bring 1 cup chicken broth, water, 2 tablespoons lemon juice, and butter to a boil in a large saucepan. Stir together the couscous 1 tablespoon curry powder, 2 teaspoons onion powder, 2 teaspoons paprika, 1/2 teaspoon sage, 1/4 teaspoon garlic powder, and the bay leaf in a large bowl. Stir the couscous into the boiling liquid, and cook for 3 minutes. Turn the heat off and cover. Keep the couscous warm until the chicken is ready.
Nutrition Facts : Calories 759.7 calories, Carbohydrate 69.7 g, Cholesterol 109.2 mg, Fat 34.5 g, Fiber 7 g, Protein 42.3 g, SaturatedFat 9.7 g, Sodium 740.6 mg, Sugar 1.7 g
ROASTED CURRY CHICKEN THIGHS WITH YOGURT CUMIN SAUCE
Provided by Claire Robinson
Time 12h45m
Yield 4 servings
Number Of Ingredients 6
Steps:
- In a small, dry, heavy skillet over moderate heat, toast the cumin seeds until fragrant, 3 to 4 minutes. Finely grind in a spice grinder or mortar and pestle. Mash the garlic to a paste and transfer half the garlic to a medium bowl. Whisk in the curry paste, 1 cup yogurt and half the cumin. Transfer the chicken to a plastic re-sealable bag and pour the yogurt mixture into the bag, making sure all the chicken is covered. Marinate in the refrigerator for at least 12 hours and up to 24 hours.
- Preheat the oven to 425 degrees F.
- Line a sheet pan with aluminum foil and top with a cooling rack.
- Remove the chicken from the marinade, place on the cooling rack in the sheet pan. Bake until cooked through, 30 to 35 minutes.
- In a small bowl, whisk the remaining 1 cup yogurt and the remaining garlic and cumin. Serve a dollop of sauce on top of the chicken.
- What really makes this recipe sing: Toasting and grinding your own spices here, makes all the difference in the world. If you don't remember when you bought that jar of cumin, then you should throw it out and start fresh.
SHEET PAN CURRIED CHICKEN
Provided by Ree Drummond : Food Network
Categories main-dish
Time 55m
Yield 4 to 6 servings
Number Of Ingredients 11
Steps:
- Position a rack in the lower third of the oven and preheat to 450 degrees F.
- In a small bowl, combine the curry paste, vegetable oil, brown sugar and 1 teaspoon of kosher salt.
- Put the green beans and carrots on an oiled sheet pan and pour slightly less than half the curry mixture over them. Use a pair of tongs to toss and coat them. Season with 3/4 teaspoon of salt.
- Nestle the chicken drumsticks on the sheet pan. Using a spatula or spoon, spread the remaining curry mixture on the drumsticks. Do your best to coat them evenly. Season the chicken with the remaining 3/4 teaspoon salt.
- Roast the chicken and vegetables (turning them halfway through to prevent them from getting too dark on the bottom) until they are tender and a thermometer inserted into the thickest part of the chicken (without touching the bone) reads 170 degrees F, about 30 minutes.
- Scrape the chicken, vegetables, and any browned bits from the pan onto a large serving dish and garnish with the cilantro.
- Serve with rice, yogurt and lime wedges.
CURRY-RUBBED ROAST CHICKEN
There is just something right about serving a roasted chicken! And my curry-rubbed chicken is packed with spicy flavors suitable for a bridal shower lunch, graduation dinner or Mother's Day brunch. —Merry Graham, Newhall, California
Provided by Taste of Home
Categories Dinner Side Dishes
Time 1h50m
Yield 6 servings.
Number Of Ingredients 17
Steps:
- Preheat oven to 350°. Mix 2 tablespoons coconut oil and 2 teaspoons salt with curry powder and garlic. With fingers, carefully loosen skin from chicken breast and upper legs; rub coconut oil mixture under skin. Remove giblets from cavity and save for another use. Sprinkle cavity with pepper and remaining salt; rub inside and outside of chicken with remaining coconut oil., Combine leek, celery, green onions and lemon and toss lightly; loosely stuff cavity. Tuck wings under chicken; tie drumsticks together. Place breast side up on a rack in a shallow roasting pan. , Roast 45 minutes; add broth to pan. Continue roasting until a thermometer reads 165° when inserted in center of stuffing and at least 170° in the thigh, 45-60 minutes. (Cover loosely with foil if chicken browns too quickly.) , Pour juices from cavity into pan. Remove chicken to a serving platter; tent with foil. Let stand 15-20 minutes before removing stuffing and slicing., For gravy, pour pan juices into a large saucepan; skim off fat. Bring juices to a boil over medium heat. Add butter and flour; cook and stir until slightly thickened. Add broth and wine; cook and stir until thickened, 2-3 minutes. Serve with chicken and, if desired, lemon slices, parsley and chives.
Nutrition Facts : Calories 580 calories, Fat 38g fat (17g saturated fat), Cholesterol 154mg cholesterol, Sodium 1328mg sodium, Carbohydrate 6g carbohydrate (2g sugars, Fiber 1g fiber), Protein 49g protein.
MASSAMAN CURRY ROAST CHICKEN
A full-flavoured alternative to your usual weekend roast - serve with a big bowl of rice
Provided by Jane Hornby
Categories Dinner, Lunch, Main course
Time 1h35m
Number Of Ingredients 13
Steps:
- Put the chicken in a roasting tin or large casserole. Roughly chop half the ginger and put into the cavity of the chicken with the lemongrass and half the lime, then tie the legs together with string. Mix 1 tsp of the curry paste with the oil, rub it all over the chicken, then season with salt and pepper. Heat the oven to 200C/fan 180C/gas 6, cover the chicken loosely with foil, then put it in to roast. After 35 mins, take the foil off the bird. Add the potatoes to the tin, then stir them around in any juices. Roast for another 40 mins until the chicken is cooked through and golden and the potatoes are tender.
- Take the chicken out of the tin and leave to rest, loosely covered. Put the tin on the hob, add the remaining curry paste, grate in the remaining ginger, then fry for 2 mins until fragrant. Stir in the coconut milk and sugar, then boil for about 5 mins until the sauce is slightly thickened.
- Tip in the beans, simmer for 4 more mins (or until tender), then splash in the fish sauce, any resting juices and squeeze over the remaining lime. Scatter with the peanuts for the authentic Massaman flavour. Carve the chicken and serve with the saucy potatoes and basmati rice.
Nutrition Facts : Calories 895 calories, Fat 62 grams fat, SaturatedFat 27 grams saturated fat, Carbohydrate 25 grams carbohydrates, Sugar 7 grams sugar, Fiber 2 grams fiber, Protein 61 grams protein, Sodium 1.75 milligram of sodium
HONEY CURRIED ROASTED CHICKEN AND VEGETABLES
Yummy roasted chicken and vegetables glazed in a honey and curry sauce. Quick and easy one-dish recipe.
Provided by KL1KX
Categories Main Dish Recipes Curries Chicken
Time 1h45m
Yield 6
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Place the chicken breast side down on a rack in a roasting pan, and roast 1 hour in the preheated oven.
- Place the potatoes and carrots in a pot with enough water to cover, and bring to a boil. Cook 20 minutes, or until tender.
- In a saucepan, mix the honey, mustard, butter, onion, curry powder, salt, cayenne pepper, ginger, and garlic. Bring to a boil, stirring constantly. Remove from heat, and set aside.
- Drain the drippings from the roasting pan. Arrange the potatoes, carrots, mushrooms, and apples around the chicken. Drizzle the chicken and vegetables with the honey mixture. Continue roasting 20 minutes, or until the glaze has browned. The chicken meat should reach an internal temperature of 180 degrees F (85 degrees C).
Nutrition Facts : Calories 625.2 calories, Carbohydrate 70.7 g, Cholesterol 112.3 mg, Fat 23.5 g, Fiber 6 g, Protein 35.4 g, SaturatedFat 8.5 g, Sodium 716.3 mg, Sugar 40.8 g
CURRIED ROAST CHICKEN, DURBAN STYLE
In Madhur Jaffrey's book "From Curries to Kebabs: Recipes From the Indian Spice Trail" (Clarkson Potter, 2003), which explores the dispersion of Indian food worldwide, there is a recipe from Durban, South Africa, for chicken roasted whole with a forcefully seasoned ginger and chili paste. The chicken is skinned before seasoning and cooking, not a demanding job but one that requires care. The fragrant heat of the chicken, which stayed moist thanks to its foil cocoon, even seemed to tease some spicy flavors from the Marcel Lapierre Morgon Beaujolais I poured with dinner. The fruitiness of the wine helped tame the heat.
Provided by Florence Fabricant
Categories dinner, project, main course
Time 2h
Yield 3 to 4 servings
Number Of Ingredients 11
Steps:
- Cut two deep diagonal slits, down to the bone, in each chicken breast and one in each leg and thigh. Place chicken, breast side up, on a sheet of heavy-duty foil large enough to enclose it. Place in a roasting pan.
- Place lemon juice, ginger, garlic, chilies, salt, oil, cumin and coriander in a blender and process to a thick purée. Rub purée over chicken, inside and out, and into slits. Set chicken aside 30 minutes.
- Heat oven to 400 degrees. Dust chicken with chili powder and black pepper, enclose in foil and crimp to seal. Roast 1 hour.
- Open foil and baste chicken. Return, uncovered, to oven for 15 minutes, basting twice more. Transfer chicken to serving platter. Pour juices from foil into a small dish and serve alongside chicken.
Nutrition Facts : @context http, Calories 626, UnsaturatedFat 30 grams, Carbohydrate 6 grams, Fat 45 grams, Fiber 1 gram, Protein 48 grams, SaturatedFat 12 grams, Sodium 771 milligrams, Sugar 2 grams, TransFat 0 grams
THAI CURRIED ROAST CHICKEN
Thai curry paste, available online and in many supermarkets, makes this meal simply delicious. This recipe comes from Esther Moran of Bronx, New York.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken
Time 1h25m
Number Of Ingredients 8
Steps:
- Preheat oven to 475 degrees. In a small bowl, combine cilantro, curry paste, oil, honey, chili sauce, 1 teaspoon salt, and 1/4 teaspoon pepper; set aside.
- Place chicken, breast side up, on a work surface; slide fingers under skin to loosen it (being careful not to tear skin). Evenly rub half of spice mixture under skin; rub the rest over skin. Place chicken, breast side up, on a rack set in a roasting pan. Using kitchen twine, tie legs together; tuck wing tips under.
- Roast until well browned, 15 to 20 minutes. Cover loosely with aluminum foil; continue to roast until an instant-read thermometer inserted in the thickest part of a thigh (avoiding bone) registers 165 degrees, about 30 minutes. Transfer to a platter, and cover loosely with foil; let rest 10 to 15 minutes. Serve with lime wedges, if desired.
Nutrition Facts : Calories 507 g, Fat 30 g, Protein 52 g
CHICKEN WITH CURRY ROASTED SQUASH
This chicken butternut squash curry is very flavorful and full of protein, fiber and phytonutrients. The addition of the apricots adds a mild sweetness to the dish. -Sharon Collison, Newark, Delaware
Provided by Taste of Home
Categories Dinner
Time 40m
Yield 8 servings.
Number Of Ingredients 13
Steps:
- Preheat oven to 425°. Place squash and onion in a 15x10x1-in. baking pan. Drizzle with 1 tablespoon oil and sprinkle with curry powder and 1/2 teaspoon each salt and pepper; toss to coat. Roast 25-30 minutes or just until squash is tender, stirring halfway., In a small saucepan, bring water and remaining oil to a boil. Stir in couscous. Remove from heat; let stand, covered, 5 minutes or until water is absorbed. Fluff with a fork., Meanwhile, in a 6-qt. stockpot, combine broth and 1/2 cup apricots; bring to a simmer. Add chicken, garbanzo beans, squash mixture and remaining salt and pepper; heat through, stirring gently. Serve with couscous; top with remaining apricots. Sprinkle with cilantro if desired.
Nutrition Facts : Calories 463 calories, Fat 9g fat (2g saturated fat), Cholesterol 62mg cholesterol, Sodium 420mg sodium, Carbohydrate 69g carbohydrate (12g sugars, Fiber 14g fiber), Protein 32g protein.
ROASTED CHICKEN WITH CURRY LEAVES AND SPICES
This mouth watering bird will bring curry leaves into the main stream! Until then, you can find them in Asian and Indian markets. Serve this with my Curried Béchamel, Cinnamon Basmati Rice and Honey-Cardamom Glazed Carrots for an Indian inspired meal!
Provided by Love6381
Categories Chicken
Time 2h
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Spray the bottom of a roasting pan with cooking spray, then place 1/2 of the onions, carrots, celery and garlic in pan.
- Wash and dry chicken. Stuff with remaining vegetables and half of the curry leaves, coriander, allspice and cumin. Rub graham masala under chicken skin onto meat.
- Place chicken into roasting pan. Place remaining curry leaves, coriander, allspice and cumin on top of and around chicken.
- Roast chicken in 350°F oven for about 85 minutes to 1.5 hours or until done.
- Remove chicken from oven and let rest for 30 minutes.
Nutrition Facts : Calories 629.3, Fat 41.8, SaturatedFat 11.9, Cholesterol 207, Sodium 232.7, Carbohydrate 8.3, Fiber 1.8, Sugar 3, Protein 52.4
CHICKEN WITH ROASTED CORIANDER IN COCONUT-CURRY SAUCE
Madhur Jaffrey's recipe for dakshini murgh, a southern India-style chicken dish, is ideal for entertaining. Let the coconut milk sit undisturbed until you're ready to cook; then remove the thick layer of cream from the top to stir in at the end.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken
Time 1h30m
Number Of Ingredients 20
Steps:
- Place a small, heavy skillet (preferably cast iron) over medium-high heat 2 to 3 minutes. Add coriander, fenugreek, and peppercorns. Cook, swirling pan, until fragrant and lightly browned, about 2 minutes. Transfer to a bowl; let cool completely. Grind in a spice grinder.
- Heat oil in a large pot over medium-high. Add mustard seeds and cinnamon. As soon as mustard seeds pop, add chicken in a single layer (work in batches, if necessary). Cook until browned on all sides, about 5 minutes per side. Set pieces aside on a plate as they are done.
- Add onions and garlic to pot and reduce heat to medium. Cook, stirring occasionally, until onions are golden brown, about 10 minutes. Add ginger and tomato. Cook until tomato is soft, about 3 minutes. Add ground toasted spices, turmeric, cayenne, 1 1/2 teaspoons salt, and lemon juice. Return chicken to pot, along with any accumulated juices.
- Remove thick coconut cream from top of coconut milk; set aside. Stir remaining contents of can into pot. Add enough water to fill can again (1 1/2 cups) and add to pot. Bring to a boil, then reduce heat to low and simmer, partially covered, and stirring occasionally, until chicken is cooked through, 20 to 25 minutes.
- Stir reserved coconut cream; add to pot along with chiles. Stir once or twice to warm through; remove from heat. Remove chiles and cinnamon stick, if desired. Serve, with rice, yogurt, and chutney.
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