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Oven-roasted curried chicken

Recipe from: 10/1/2005 12:00:00 AM
roasted chicken

Ingredients 11
Servings 6
Time 20


  • 1.50
    whole chicken of about skin removed so that the spices will flavour the meat rather than remain on t
  • 60
    fresh lemon juice
  • 1
    thumb-length piece of fresh ginger, grated
  • 3
    garlic cloves, finely chopped
  • 2
    red chillies, chopped (remove the seeds if you prefer a milder flavour)
  • 5
  • 30
    olive oil
  • 15
    curry powder
  • 5
    ground cumin
  • 5
    ground coriander
  • 5
    freshly ground black pepper, to taste


Oven temperature:200 °C
1. Use a sharp knife to make two diagonal cuts into each breast, thigh and leg.

2. Place the chicken, with the breast facing upwards, in a roasting tin that has been lined with a piece of foil large enough to wrap the chicken.

3. Place the lemon juice, ginger, garlic, chillies, salt, olive oil, curry powder, cumin and coriander in a food processor or grind them into a paste using a pestle and mortar. Rub the paste all over the chicken and make sure you also rub it into the cuts. Leave the chicken to stand for half an hour so that the flavours can develop.

4. Season the chicken with freshly ground black pepper. Fold the foil over the chicken to form a parcel and place it in the oven for an hour.

5. Open the foil and baste the chicken with the juices in the roasting tin. Return the chicken to the oven for another half hour and serve.


Read more on: poultry  |  roast


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