ROASTED CURRIED CHICKEN WITH COUSCOUS
A great blend of exciting and subtle flavors that are infused into the chicken during cooking, making every bite juicy and lively. As 'lively' as the flavor is, it is also great as a winter comfort food. I like to make the chicken just a bit on the spicy side, as when it is served with a side of mildly spiced couscous it mellows just enough. Makes the whole house smell delicious!
Provided by greennie
Categories World Cuisine Recipes Asian Indian
Time 2h
Yield 5
Number Of Ingredients 24
Steps:
- Preheat oven to 400 degrees F (200 degrees C).
- Stir together 2 tablespoons of smoked paprika, chili powder, 7 1/2 teaspoons curry powder, 4 1/2 teaspoons onion powder, salt, 1 teaspoon garlic powder, black pepper, 1/4 teaspoon sage, and ginger in a small bowl. Pour in 2 tablespoons lemon juice, 1/2 cup chicken broth, and vegetable oil; stir to form a paste.
- Rub a little of the paste on the inside cavity of the chicken, then massage the remaining paste all over the chicken, placing it under the skin where you can. Truss the chicken if desired, and place onto a roasting pan.
- Roast in preheated oven until the chicken is no longer pink and the juices run clear, about 90 minutes. If using a meat thermometer, be sure the chicken has reached at least 165 degrees F (75 degrees C) in the thickest part of the thigh.
- While the chicken is roasting, bring 1 cup chicken broth, water, 2 tablespoons lemon juice, and butter to a boil in a large saucepan. Stir together the couscous 1 tablespoon curry powder, 2 teaspoons onion powder, 2 teaspoons paprika, 1/2 teaspoon sage, 1/4 teaspoon garlic powder, and the bay leaf in a large bowl. Stir the couscous into the boiling liquid, and cook for 3 minutes. Turn the heat off and cover. Keep the couscous warm until the chicken is ready.
Nutrition Facts : Calories 759.7 calories, Carbohydrate 69.7 g, Cholesterol 109.2 mg, Fat 34.5 g, Fiber 7 g, Protein 42.3 g, SaturatedFat 9.7 g, Sodium 740.6 mg, Sugar 1.7 g
CURRIED ROAST CHICKEN WITH GRAPEFRUIT, HONEY AND THYME
Sweet and savory curry powder is combined with honey and a pleasantly tart grapefruit juice to create a rich glaze for your above-average weeknight bird. Roasting the chicken low and slow keeps the meat moist, and basting frequently prevents the caramelization of the sauce from scorching. Serve with a side of greens such as spinach, kale or Swiss chard that have been sautéed in lots of garlic and oil.
Provided by Colu Henry
Categories dinner, weekday, poultry, main course
Time 1h20m
Yield 4 servings
Number Of Ingredients 6
Steps:
- Heat the oven to 375 degrees. Pat the chicken dry and season it well with salt and pepper, both inside and out. Place the chicken breast-side up in a 10-inch cast-iron or ovenproof skillet.
- In a medium bowl, whisk together the grapefruit juice, honey, curry powder and thyme. Spoon all the mixture over the chicken, making sure it is evenly covered.
- Roast the chicken for 30 minutes, basting every 15 minutes or so. Turn heat down to 325 degrees and continue basting the chicken with the pan juices until the skin is lacquered with sauce and the chicken registers 165 degrees with an instant thermometer in the thickest part of the thigh, about 45 to 50 minutes more. If skin is starting to become too dark, tent with foil. Allow the chicken to rest for 10 minutes before carving.
Nutrition Facts : @context http, Calories 660, UnsaturatedFat 26 grams, Carbohydrate 21 grams, Fat 41 grams, Fiber 1 gram, Protein 51 grams, SaturatedFat 12 grams, Sodium 1029 milligrams, Sugar 19 grams, TransFat 0 grams
AUTHENTIC DURBAN CHICKEN CURRY
Authentic Durban Chicken Curry is a pungent dish comprised of chicken simmered in a spicy gravy. It does not contain any saccharine ingredients. Key ingredients include garamasla, finely chopped onions and tomatoes, curry leaves and coriander.
Provided by georgiacooks
Time 45m
Yield Serves 6
Number Of Ingredients 13
Steps:
- Add half teaspoon oil to a heated heavy based pan. Brown the chicken pieces on both sides for a minute or two.
- Lower the heat. Remove the chicken from the pan. Add finely chopped onions. Fry for 2-3 minutes until soft. Add remaining oil. Add ginger and garlic.
- Add powdered spices. Mix. Braise for 2-3 minutes.
- Add half cup water. Mix. Add chopped tomatoes. Mix. Add chicken pieces. Add another cup water. Mix.
- Add potatoes and peas. Add salt. Add remaining water. Cover and allow to cook on medium heat for 25-30 minutes.
- Serve warm with rice and carrot salad.
MASSAMAN CURRY ROAST CHICKEN
A full-flavoured alternative to your usual weekend roast - serve with a big bowl of rice
Provided by Jane Hornby
Categories Dinner, Lunch, Main course
Time 1h35m
Number Of Ingredients 13
Steps:
- Put the chicken in a roasting tin or large casserole. Roughly chop half the ginger and put into the cavity of the chicken with the lemongrass and half the lime, then tie the legs together with string. Mix 1 tsp of the curry paste with the oil, rub it all over the chicken, then season with salt and pepper. Heat the oven to 200C/fan 180C/gas 6, cover the chicken loosely with foil, then put it in to roast. After 35 mins, take the foil off the bird. Add the potatoes to the tin, then stir them around in any juices. Roast for another 40 mins until the chicken is cooked through and golden and the potatoes are tender.
- Take the chicken out of the tin and leave to rest, loosely covered. Put the tin on the hob, add the remaining curry paste, grate in the remaining ginger, then fry for 2 mins until fragrant. Stir in the coconut milk and sugar, then boil for about 5 mins until the sauce is slightly thickened.
- Tip in the beans, simmer for 4 more mins (or until tender), then splash in the fish sauce, any resting juices and squeeze over the remaining lime. Scatter with the peanuts for the authentic Massaman flavour. Carve the chicken and serve with the saucy potatoes and basmati rice.
Nutrition Facts : Calories 895 calories, Fat 62 grams fat, SaturatedFat 27 grams saturated fat, Carbohydrate 25 grams carbohydrates, Sugar 7 grams sugar, Fiber 2 grams fiber, Protein 61 grams protein, Sodium 1.75 milligram of sodium
DURBAN CHICKEN CURRY
Growing up in Durban, South Africa, with its large Indian population, like so many expatriates (I now live in Canada) I developed a passion for Indian cuisine. I prefer to make my own curry blends (see recipe #134756) from scratch as the so called curry you can purchase at grocery stores is more like a condiment or flavouring than it is the genuine thing. I also feel that chicken thighs and legs make the most flavourful curries as do baking them in either coated cast iron ware or stoneware casseroles. Flavour also improves overnight - in a non reactive container - and reheated the following day. Serve with basmati rice and "sambals".
Provided by Emjay99
Categories Curries
Time 1h45m
Yield 3-4 serving(s)
Number Of Ingredients 17
Steps:
- Preheat oven to 300°F.
- Heat 1 teaspoon ghee in a non stick fry pan.
- Trim chicken thighs of visible fat and season with the salt, pepper and paprika.
- Brown on both sides in the heated ghee and transfer to a casserole dish that has a tight fitting lid. My favourite is a Le Creuset oval casserole.
- In the same fry pan add the additional 1/2 tablespoon ghee and saute the onions and garlic until soft.
- Add the curry powder and cook further 2 minutes.
- Add lime juice, fresh ginger, crushed tomatoes, coconut milk, sugar, chopped cilantro, cinnamon sticks and bay leaves.
- Pour over chicken - mix so all is coated - cover with lid and bake up to 1 1/2 hours or until chicken is tender.
- SAMBALS are condiments that are served in small dishes as compliments to the curry: 1) Mix together chopped tomatoes and finely chopped onion sprinkled with salt, place in a serving dish and set aside. 2) Sliced bananas. 3) Peach Chutney 4) Lime Pickle 5) Toasted coconut to sprinkle. 6) Papadoms 7) Naan bread.
- LEFT OVERS FOR BREAKFAST: If you have left over gravy - add a couple of halved hard boiled eggs and serve on toast for breakfast the next day!
Nutrition Facts : Calories 641.5, Fat 32.5, SaturatedFat 20.6, Cholesterol 238.2, Sodium 675.3, Carbohydrate 29.9, Fiber 6.1, Sugar 15.9, Protein 59.3
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