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Cinnamon curry roasted chicken with tomato yoghurt sauce

Fragrant, aromatic, and loaded with flavour.
poultry, recipes, roast, spices



  • 1 head garlic cloves separated and unpeeled, plus
  • 3
    chopped coriander
  • 1
    ground cinnamon
  • 3 green cardamom pods
  • 2.5
    roasting chicken
  • 1 1/2
  • 1
    cumin seeds
  • 1
    low-fat plain yogurt, at room temperature
  • 1/2
    red pepper flakes
  • 2
    finely grated ginger
  • 2 shallots, unpeeled and quartered
  • 2 tomatoes, seeded and chopped
  • 1
    curry powder
  • 1
    chicken broth
  • 1
    olive oil
  • 3 sticks cinnamon
  • 1/2
    black peppercorns
  • 1/2
    coriander seeds


To make chicken:
Preheat oven to 450 deg.
Pat chicken dry with paper towels. Place on a rack in a small roasting pan or baking dish. Set aside.
In a small frying pan over medium heat, combine cumin seeds, black peppercorns, coriander seeds and cardamom pods. Swirl until lightly toasted and fragrant, 2 to 4 minutes. Remove from heat and cool slightly; grind using a mortar and pestle. (or use pre-ground spices and toast in pan 45 seconds.) Mix with curry powder, cinnamon and red pepper flakes.

Finely chop peeled garlic cloves and combine with ginger and olive oil in a small bowl. Rub mixture over entire chicken. Sprinkle with salt, then with spice mixture. Place unpeeled garlic, shallots and cinnamon sticks inside chicken cavity. Tie legs with kitchen string.

Roast 30 minutes before basting with 1/2 cup chicken broth.
Roast 20 minutes more, then baste with remaining 1/2 cup broth. Continue cooking until juices run clear when chicken is pierced with a knife and meat is no longer pink, about 1 hour and 15 minutes total.
Remove from oven and cool slightly.

To make sauce:
Transfer juices from pan into a saucepan and bring to a boil. Reduce heat. Slowly add in yogurt, stirring constantly with a whisk so yogurt doesn't curdle. Remove from heat. Add most of the tomatoes and cilantro, setting some aside to garnish top of chicken. Serve with sauce on side.  

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