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Indian-Style Roast Chicken

Indian-Style Roast Chicken

  • Serves 4
  • Prep time 15 minutes
  • Cook time 50 minutes

Nutrition facts

Per serving: calories 590; protein 45 g; fat 44 g; carbohydrates 3 g; fibre 1 g; iron 3 mg; calcium 42 mg; sodium 169 mg

Ingredients

  • Lait de coco
    60 ml (¼ cup) light coconut milk
  • Persil frais
    45 ml (3 tbsp) fresh parsley, chopped
  • Curcuma
    15 ml (1 tbsp) turmeric
  • Gingembre
    15 ml (1 tbsp) ginger, minced
  • Poulet entier
    1 whole chicken, 1.5 kg (3 1/3 lb)

Also needed

  • 30 ml (2 tbsp) canola oil
  • 15 ml (1 tbsp) garlic, minced

Optional

  • 1 bay leaf

Steps

  1. Preheat the oven to 205°C (400°F).
  2. In a bowl, mix all the ingredients together except the chicken and the bay leaf.
  3. Rub the chicken with the prepared ingredients. Season with salt. Insert the bay leaf into the chicken, if desired. Place the chicken in a roasting pan and cover with aluminum foil.
  4. Bake for 50 to 60 minutes, until the temperature of the thickest part reaches 83°C (180°F) on a cooking thermometer. At the halfway point, remove the aluminum foil, and add the vegetables (see recipe below) to the pan, if desired.

Side dish idea

Oven-Roasted Vegetables

Chop 1 onion and cut 8 Brussel sprouts in half. Peel 4 carrots and 4 parsnips and slice them in half, lengthwise. Mix the vegetables with 1 sprig of thyme, 1 sprig of rosemary, 30 ml (2 tbsp) olive oil, 5 ml (1 tsp) piri piri seasoning and salt to taste. Bake for 25 to 30 minutes at 205°C (400°F).



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