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 could serve this exactly as it is but I do like a green salad with this type of curry so try my Broccoli, Asparagus and Endamame Salad for a change from lettuce.
I do love poppadums, but I prefer to cook store bought ones in the microwave. You need a good chutney too so try my Lime and Mango Chutney - it's wicked!
For all those extra spicy juices you'll need some naan breads too. These ones are easy to make in advance and are cooked in a hot frying pan to get a perfect char.
If you don't want to make a marinade why not use your favourite curry paste under the skin.
You could also make this with chicken portions such as thighs or drumsticks but you'll need to reduce the cooking time for the chicken to 20 minutes.
Why not try adding mushrooms or spinach when you add the rice for extra flavour.
You may also like
- Coconut and Cardamom Chicken
- Tandoori Chicken Bake
- Chicken Satay
- Massaman Curry with Duck
- Coconut Vegetable Curry
- Afghan Eggplant Curry
- Spicy French Beans with Chilli and Cumin
Spicy Roast Chicken
- 1.3 kg Chicken
- 2 cups chicken stock
- 1 onion chopped
- 8 small potatoes cut in 1 inch chunks
- 1 tsp yellow mustard seeds
- 1 tsp black mustard seeds
- 1 tsp cumin seeds
- 4 cardamom pods crushed
- 2 cloves
- 2 tsp turmeric
- 1 cinnamon stick
- 240 g basmati rice
For the marinade
- 3 cloves of garlic
- 1 long red chilli
- 25 g ginger
- 1 tbsp fish paste
- 2 tsp turmeric
- 1 tbsp ground coriander
- 1 tbsp ground cumin
- 1 zest and juice of a lemon
For the baste
- 1 tbsp veg oil
- 2 tsp turmeric
- 2 tbsp fresh chopped coriander
- 1 lemon cut into 4
- 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.
Be the first to receive new recipes in your inbox and get my free E-Book of 25 French Recipes! Subscribe here