Steps to Make Award-winning Vickys Curry-Spiced Whole Roast Chicken, GF DF EF SF NF
by Teresa Craig
Hey everyone, I hope you’re having an amazing day today. Today, I’m gonna show you how to prepare a special dish, vickys curry-spiced whole roast chicken, gf df ef sf nf. One of my favorites. For mine, I will make it a bit tasty. This will be really delicious.
Vickys Curry-Spiced Whole Roast Chicken, GF DF EF SF NF is one of the most favored of recent trending foods on earth. It’s simple, it is fast, it tastes yummy. It is appreciated by millions daily. They’re nice and they look wonderful. Vickys Curry-Spiced Whole Roast Chicken, GF DF EF SF NF is something that I’ve loved my whole life.
To begin with this particular recipe, we must first prepare a few components. You can cook vickys curry-spiced whole roast chicken, gf df ef sf nf using 12 ingredients and 7 steps. Here is how you cook that.
The ingredients needed to make Vickys Curry-Spiced Whole Roast Chicken, GF DF EF SF NF:
Get 1 whole chicken, around 1.5 - 1.7kg / 3 - 4lbs
Take 1 tbsp tomato puree / concentrated paste
Get 2 tsp low-sodium salt
Get 1.5 tsp garam masala
Prepare 1.5 tsp ground cumin
Get 1.5 tsp ground turmeric
Get 1.5 tsp ground coriander
Make ready 1/2 tsp garlic granules
Make ready 1/4 tsp ground ginger
Get 1/4 tsp dried chilli flakes
Make ready 2 tbsp lemon juice
Make ready 2.5 tsp coconut cream
Instructions to make Vickys Curry-Spiced Whole Roast Chicken, GF DF EF SF NF:
Mix all the ingredients apart from the chicken together in a bowl and set aside
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
Preheat the oven to gas 5 / 190C / 375F and put the chicken in a roasting tin
Roast for 20 minutes per pound / 450g plus 10 minutes extra (My 1.7kg chicken took 1hr 40 minutes)
Let rest for 20 minutes before carving or dividing into legs, breast etc
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
Serve with pilau rice or bombay / roast potatoes and greens
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