This is a recipe for curried roast chicken when you want a break from the standard sunday roast for example. Very easy, exceptionally tasty.
Ingredients
Curry Paste
5 Tablespoons ground coriander
7 Tablespoons ground cumin
1 Tablespoon Paprika
1 Tablespoon Turmeric
1 Tablespoon chilli powder
1 finely chopped fresh chilli
1 inch grated fresh ginger
1 bulb garlic crushed
1 cup vegetable oil
Roast Chicken
1 Large Roast Chicken, cleaned thoroughly
Olive Oil
Fry ginger, garlic and chilli in medium-hot oil for 2 minutes, add the spices and stir fry for a further 2 minutes. Place in an air tight jar and store in the refrigerator.
Clean the chicken. Make slits through the skin, quite deep as this allows the paste to penetrate the chicken. Coat the chicken thoroughly in the paste, especially making sure it sinks well into the cuts. Place in a bowl and leave to marinade for as long as you feel fit. I prepared mine in the morning for use in the evening, ensuring a maximum curry flavour.
When ready place the chicken in a roasting bin and drizzle on a little olive oil. Place in a hot oven for standard roast chicken cooking time, ensuring the chicken is throughly cooked. Serve hot! (although delicious with salad cold too)
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