Vickys Curry-Spiced Whole Roast Chicken, GF DF EF SF NF
Vickys Curry-Spiced Whole Roast Chicken, GF DF EF SF NF

Hello everybody, it is John, welcome to my recipe page. Today, I will show you a way to prepare a distinctive dish, vickys curry-spiced whole roast chicken, gf df ef sf nf. It is one of my favorites. For mine, I will make it a bit unique. This is gonna smell and look delicious.

Vickys Curry-Spiced Whole Roast Chicken, GF DF EF SF NF is one of the most popular of recent trending foods in the world. It is simple, it’s quick, it tastes yummy. It’s appreciated by millions daily. They’re fine and they look fantastic. Vickys Curry-Spiced Whole Roast Chicken, GF DF EF SF NF is something that I have loved my whole life.

To begin with this recipe, we have to prepare a few ingredients. You can cook vickys curry-spiced whole roast chicken, gf df ef sf nf using 12 ingredients and 7 steps. Here is how you can achieve it.

The ingredients needed to make Vickys Curry-Spiced Whole Roast Chicken, GF DF EF SF NF:
  1. Make ready 1 whole chicken, around 1.5 - 1.7kg / 3 - 4lbs
  2. Get 1 tbsp tomato puree / concentrated paste
  3. Get 2 tsp low-sodium salt
  4. Prepare 1.5 tsp garam masala
  5. Prepare 1.5 tsp ground cumin
  6. Make ready 1.5 tsp ground turmeric
  7. Prepare 1.5 tsp ground coriander
  8. Take 1/2 tsp garlic granules
  9. Take 1/4 tsp ground ginger
  10. Take 1/4 tsp dried chilli flakes
  11. Get 2 tbsp lemon juice
  12. Get 2.5 tsp coconut cream
Instructions to make Vickys Curry-Spiced Whole Roast Chicken, GF DF EF SF NF:
  1. Mix all the ingredients apart from the chicken together in a bowl and set aside
  2. Slash the chicken legs quite deeply and rub the marinade under & over the skin and well into all your cuts. Cover and let marinate overnight in the fridge
  3. Preheat the oven to gas 5 / 190C / 375F and put the chicken in a roasting tin
  4. Roast for 20 minutes per pound / 450g plus 10 minutes extra (My 1.7kg chicken took 1hr 40 minutes)
  5. Let rest for 20 minutes before carving or dividing into legs, breast etc
  6. To make a delicious gravy, skin the fat off the roasting juices and stir in a tsp of cornflour / starch and some coconut milk to make an almost korma sauce
  7. Serve with pilau rice or bombay / roast potatoes and greens

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