Name: Oven-roasted curried chicken
Prep time: 20 min
Cook time: 90 min
Total time: 110 min
Yield: 6 servings
Cuisine: Cooking Method
Ingredients: 1.50 kg whole chicken skinned; 60.00 ml lemon juice fresh; 1.00 fresh ginger grated; 3.00 garlic cloves, finely chopped; 2.00 red chilli chopped; 5.00 ml salt; 30.00 ml fresh chillies 573; 15.00 ml curry powder; 5.00 ml cumin ground; 5.00 ml coriander ground; 5.00 ml freshly ground black pepper to taste

Recipe Disclaimer

Tap for method

Ingredients (11)

1.50 kg	whole chicken — skinned
60.00 ml	lemon juice — fresh
1.00	fresh ginger — grated
3.00	garlic — cloves, finely chopped
2.00	red chilli — chopped
5.00 ml	salt
30.00 ml	fresh chillies — 573
15.00 ml	curry powder
5.00 ml	cumin — ground
5.00 ml	coriander — ground
5.00 ml	freshly ground black pepper — to taste

Tap for ingredients

Method:

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.