Spicy Roast Chicken

This Spicy Roast Chicken is perfect when you want a full on curry night, with all the trimmings, but you don't want to be slaving over a hot stove and faced with a huge amount of pots and pans after.

Fancy a chicken curry? Yes please! Of course, you'll need some tasty rice and some masala potatoes to go with that before you even think about poppadums and naan breads. There's so much work. No wonder everyone gets a takeaway or eats curry in a restaurant, even if the curry is swimming in oil!

So what if you could have a curry night with reduced fat, reduced cleaning, reduced work using just one pot and with full on taste?

It's right HERE!

What are the ingredients?

Rather than using chicken breast or boneless thigh for this recipe I am using a whole chicken. The chicken will keep tender by cooking it on the bone and there is less preparation too.

You will need some basic Indian spices, ginger and garlic but you can really tailor the spices to your taste.

How to make spicy roast chicken

When I cook a whole chicken for a roast I normally spread butter, garlic and herbs under the skin so for this dish you need to make a marinade to do the same. I mixed garlic, ginger, chillies, fish paste, turmeric, coriander and cumin and juice and zest of a lemon in a food processor.

Carefully ease the skin away from the breast meat and around the legs and use a spoon to distribute the paste on either side. Press on top of the skin to move the paste around evenly and then pop the used lemons in the body cavity. This will help to keep it moist and add extra flavour too.

Mix some oil with turmeric and baste the skin with a pastry brush to give a rich golden colour. 

Roast for 40 minutes and then add the potatoes and onions for another 30 minutes.

When the chicken is cooked remove it and place on a plate covered loosely with foil. Add cinnamon, cardamom, mustard seeds and then add rice and stock for about 10 minutes 

Garnish with chopped fresh coriander and lemon wedges and serve with raita or mint sauce.

Enjoy a lower fat, tasty Asian dish with all the trimmings and none of the washing up!

You may also like

• Massaman Curry with Duck
• Coconut Vegetable Curry
• Spicy French Beans with Chilli and Cumin

Spicy Roast Chicken

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Amanda

This is a one pot dinner where a chicken is stuffed with spices and cooked with potatoes and rice and a bucketful of turmeric.

5 from 2 votes

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Prep Time 20 mins

Cook Time 1 hr 30 mins

Total Time 1 hr 50 mins

Course Main Course

Cuisine Indian

Servings 4

Calories 707 kcal

Ingredients

 

MetricUS Customary

 

1x2x3x

• 1.3 kg Chicken
• 2 cups chicken stock
• 1 onion chopped
• 8 small potatoes cut in 1 inch chunks
• 1 teaspoon yellow mustard seeds
• 1 teaspoon black mustard seeds
• 1 teaspoon cumin seeds
• 4 cardamom pods crushed
• 2 cloves
• 2 teaspoon turmeric
• 1 cinnamon stick
• 240 g basmati rice

For the marinade

• 3 cloves of garlic
• 1 long red chilli
• 25 g ginger
• 1 tablespoon fish paste
• 2 teaspoon turmeric
• 1 tablespoon ground coriander
• 1 tablespoon ground cumin
• 1 zest and juice of a lemon

For the baste

• 1 tablespoon veg oil
• 2 teaspoon turmeric

For garnish

• 2 tablespoon fresh chopped coriander
• 1 lemon cut into 4

Instructions

 

• Make the marinade by rough chopping the garlic and and ginger and blitzing with the rest of the marinade ingredients.
• Separate the skin from the breast and legs and distribute the marinade under the skin. Leave in the fridge for 30 minutes to 3 hours.
• Baste the chicken with the turmeric and oil mix then put the in a large oven tray and roast at 180 degrees C for 40 mins.
• Add the potatoes and onions and sprinkle over the turmeric and roast for another 30 mins.
• Remove the chicken and cover with foil. Add cinnamon, mustard seeds and cardamom for 5 minutes.
• Increase the temperature to 200 and add the rice and boiling stock and cover the dish for about 10 minutes.
• Serve with lemon wedges and fresh chopped coriander.

Nutrition Facts

Spicy Roast Chicken

Amount Per Serving

Calories 707 Calories from Fat 279

% Daily Value*

Fat 31g48%

Saturated Fat 10g63%

Cholesterol 121mg40%

Sodium 294mg13%

Potassium 833mg24%

Carbohydrates 69g23%

Fiber 6g25%

Sugar 5g6%

Protein 39g78%

Vitamin A 358IU7%

Vitamin C 52mg63%

Calcium 106mg11%

Iron 6mg33%

* Percent Daily Values are based on a 2000 calorie diet.

Disclaimer: The nutritional information provided is approximate and is calculated using online tools. Information can vary depending on various factors, but we have endeavoured to be as accurate as possible.

Detailed instructions for this recipe, including step by step photographs, hints and tips, can be found in the main article.

Keyword roast chicken, spicy

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Food safety

We sometimes take for a granted that we have years (or decades) of cooking experience, that the average visitor may not. Add to, or remove from, the list below with health and safety tips.

• Cook to a minimum temperature of 165 °F (74 °C)
• Do not use the same utensils on cooked food, that previously touched raw meat
• Wash hands after touching raw meat
• Don't leave food sitting out at room temperature for extended periods
• Never leave cooking food unattended
• Use oils with high smoking point to avoid harmful compounds
• Always have good ventilation when using a gas stove