Guest Post: Roast Chicken Curry 

I have a real treat in store for you guys.. A guest post from my friend Tash..mother of two girls, LK Bennett addict, play date host extraordinaire and Aka the Kurry Kween.. Here’s a photo of her to set the scene..

Right.. Over to her

Ok so I really flipping LOVE chicken curry but I really hate being stuck to the stove for hours while it cooks (I always cook meat for at least three hours to achieve super tenderness) And I only ever buy a whole free-range chicken (because I watched a Hugh Fernley-Whittenstall programme a while ago and it scarred me) and if you only ever cook a whole bird on the stove you always have to butcher it first so it can all fit in the pot. Faff! So I decided to cut out the butchery and the stuck-to-the-stove-ness and just chuck a whole bird marinated in curry flavours and slow roast in the oven. Yay freedom! Here’s the recipe. I hope you like it! 

Roasted Chicken Curry

1 whole free range chicken

Cumin seeds

Coriander seeds

Garlic 

Ginger

Lemon 

Fresh coriander 

Rapeseed oil 

Onion

Tomatoes

1 tsp turmeric

1 tsp paprika

1 tsp garam masala 

Coconut cream 

Chickpeas

Kala chana 

Ok first make the marinade for the chicken. Dry roast the cumin and coriander seeds and then bash up in a pestle and mortar. Add this to finely grated garlic, ginger and lemon zest. Add the juice of one lemon, finely chopped coriander stalks and season. Mix with rapeseed oil to loosen and then rub all over the chicken in a high sided roasting dish. Cut onion into big chunks and throw this in too. (Make sure some of the marinade goes on the onion too otherwise they’ll burn). Put half a lemon into the cavity and then roast uncovered on MAX for 30mins.

After half and hour remove from the oven, baste a little and then add your fresh tomatoes. No need to chop – just add them whole. Cover entirely with foil and return to oven at 180 for at least 3hours. 

After a minimum of three hours remove from the oven, scoop out the tomatoes and de-skin. Then smoosh and add your dry spices (the turmeric, paprika and garam masala). Mix this tomatoey masala with the juices in the dish and add about a cupful of boiling water to loosen. Cover with foil again and return to the oven for another hour.

After an hour remove from the oven, take the chicken out of the dish, de-skin and shred the meat off the carcass. (Because it’s been in the oven for AGES the meat will pretty much fall off the bone at this point). Add the coconut cream to the juices in the roasting dish, mix the shredded chicken back in and then add the chickpeas. Then return to the oven for at least 30mins to soften the chickpeas.

When you are ready to serve just scatter over freshly chopped coriander. DE-FLIPPING-LISH

Thanks Tash!

It really is delicious and easy to do.. Plus a whole free range chicken from Aldi is only 6 quid!! 

Bye!! 

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