CURRY FLAVORED ROASTED CHICKEN

Today's recipe "Curry Flavored Roasted Chicken" that is very aromatic. The curry powder that one can purchase in a supermarket will do. If you open the bottle and there's no aroma, take it back and get your money, one rule, no smell, no sale!

So in India, curry simply means gravy, however in Hawaii curry is well, gravy but the spices like the powder in a curry mix is what we are accustomed with. So what is in this mixture?

Most retail bottles are flavored with

- cumin seeds
- cardomom seeds
- coriander seeds
- ground turmeric
- cayenne

It is all dried and milled into a powder, and then it is mixed.

This brand is a good brand, some ingredients may be altered by brands

but still having the base flavors

INGREDIENTS

1- whole 3 1/2- 4 lb. chicken, insides removed, rinsed well and set dried, room temperature

1/2 cup chopped fresh ginger

1/4 cup smashed garlic

4-5 stalks of green onions, the white portions with some green

3 stalks lemon grass

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1 cup coarse sea salt

1/2 cup olive oil

CURRY SAUCE

2 cups chicken stock

3-4 tbsp. of curry powder

2 tbsp. flour

4 tbsp. canola oil

2 tbsp. salt

1 tbsp. white pepper

DIRECTIONS 1

Preheat oven to 325 deg F

Suff inside of the chicken (cavity) with the ginger, garlic, green onions, and lemon grass. Set out at room temperature for a few minutes. 

Right before you put the bird into the oven, sprinkle entire cup of salt over the exterior of the bird, rubbing some salt under the skin. Brush olive oil over bird. Place in roasting pan set on middle rack, and roast for approximately 1 hour and 15 minutes. Please keep an eye on your roasting as all ovens will vary in temperature, use a roasting thermometer to help you gauge the time it will take. Do not over cook any roasted chicken. If the heat reaches around 155 deg F., you can remove it from the oven as it will continue to cook. You do not want a dried roast. 

DIRECTIONS 2

In a small sauce pan, add in the flour and oil, and cook it until it becomes a paste, add in the curry powder, and then the chicken stock. Cook until slightly thickened, adjust with salt and pepper to taste. Keep stirring with a whisk to smooth it out.

Using a basting brush, baste the chicken every few minutes.

When the roast is done, let stand about 20 minutes, heat up remaining sauce, and use that to baste the cooked bird. Heating the sauce ensures that any bacteria will be killed. SERVE IMMEDIATELY, DO NOT LET FOOD SIT FOR MORE THAN AN HOUR. ALWAYS REHEAT IN AN OVEN OR PAN, HEAT IT TRHOUG THOROUGHLY. 

© 2017