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
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
CURRIED ROAST CHICKEN, DURBAN STYLE
In Madhur Jaffrey's book "From Curries to Kebabs: Recipes From the Indian Spice Trail" (Clarkson Potter, 2003), which explores the dispersion of Indian food worldwide, there is a recipe from Durban, South Africa, for chicken roasted whole with a forcefully seasoned ginger and chili paste. The chicken is skinned before seasoning and cooking, not a demanding job but one that requires care. The fragrant heat of the chicken, which stayed moist thanks to its foil cocoon, even seemed to tease some spicy flavors from the Marcel Lapierre Morgon Beaujolais I poured with dinner. The fruitiness of the wine helped tame the heat.
Provided by Florence Fabricant
Categories dinner, project, main course
Time 2h
Yield 3 to 4 servings
Number Of Ingredients 11
Steps:
- Cut two deep diagonal slits, down to the bone, in each chicken breast and one in each leg and thigh. Place chicken, breast side up, on a sheet of heavy-duty foil large enough to enclose it. Place in a roasting pan.
- Place lemon juice, ginger, garlic, chilies, salt, oil, cumin and coriander in a blender and process to a thick purée. Rub purée over chicken, inside and out, and into slits. Set chicken aside 30 minutes.
- Heat oven to 400 degrees. Dust chicken with chili powder and black pepper, enclose in foil and crimp to seal. Roast 1 hour.
- Open foil and baste chicken. Return, uncovered, to oven for 15 minutes, basting twice more. Transfer chicken to serving platter. Pour juices from foil into a small dish and serve alongside chicken.
Nutrition Facts : @context http, Calories 626, UnsaturatedFat 30 grams, Carbohydrate 6 grams, Fat 45 grams, Fiber 1 gram, Protein 48 grams, SaturatedFat 12 grams, Sodium 771 milligrams, Sugar 2 grams, TransFat 0 grams
CHICKEN CURRY
Provided by Webindia123
Number Of Ingredients 1
Steps:
- Cooking Method: Heat some oil and roast all the ingredients for the paste except chopped ginger and garlic. Allow to cool and grind to a paste along with ginger and garlic. Keep aside. Heat 2tbs oil in a heavy bottom pan and fry onions till golden brown. Add curry leaves, chilly powder, turmeric powder and ground paste. Sauté well. Add chopped tomatoes and fry till oil separates. Put chicken pieces and sauté for a while. Mix well by adding lemon juice, water and salt to taste. Cover and cook on a slow flame till the chicken is fully tender. Garnish with chopped coriander leaves.
DURBAN CHICKEN CURRY
Steps:
- Gather the ingredients.
- In a large Dutch oven or other heavy-duty pan, melt butter with vegetable oil over low heat. Add curry powder, coriander, ground cumin, whole cumin, cayenne pepper, and cinnamon sticks. Cook, stirring frequently until fragrant, about 1 minute. Be careful not to burn the spices.
- Turn heat to medium and add onion, ginger, and garlic. Cook, stirring often until softened, about 3 minutes.
- Turn heat to high and add chicken pieces. Cook, stirring to coat the pieces in the onion and spices very well, about 5 minutes.
- Add chopped tomatoes and tomato puree, and give pot a good stir.
- Throw in diced potatoes, rutabaga, chicken stock, and curry leaves. Let simmer on medium-low heat, stirring occasionally until the chicken is cooked and the vegetables are tender, about 30 minutes. Adjust the seasoning with salt, if necessary. Serve garnished with coriander leaves and rice, if desired.
Nutrition Facts : Calories 546 kcal, Carbohydrate 23 g, Cholesterol 225 mg, Fiber 4 g, Protein 43 g, SaturatedFat 10 g, Sodium 460 mg, Sugar 5 g, Fat 33 g, ServingSize Serves 4 to 6, UnsaturatedFat 0 g
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
DURBAN CURRY
A taste from home South Africa
Provided by tess1thomas
Time 45m
Yield Serves 4
Number Of Ingredients 24
Steps:
- Make the tomato and mint sambal first: mix all the ingredients together, cover and leave to chill for an hour before serving.
- For the chicken curry: heat the oil in a frying pan and cook the onion and curry leaves until the onion is soft and golden brown. Stir in the garlic, ginger and spices and cook for a couple of minutes over a low heat.
- Increase the temperature and add the chicken and chillies, stirring well for a few minutes.
- Add the tomatoes, half the stock and cook for about 10 minutes before adding the tomato purée.
- Add the potatoes and the remaining stock; cover and simmer for a further 20 minutes. Remove the chillies and curry leaves, adjust the seasoning if necessary and sprinkle with the coriander before serving.
- Serve on a bed of rice with the tomato and mint sambal.
More about "curried roast chicken durban style food"
CURRY-ROASTED CHICKEN RECIPE - GRACE PARISI | FOOD & WINE
From foodandwine.com
4/5 Total Time 1 hr 30 minsServings 4
- Preheat the oven to 425° and position a rack in the lower third of the oven. In a bowl, mix the butter with the minced garlic and Madras curry powder and season with salt and pepper.
- Pat the chicken dry. Rub half of the butter under the skin and the rest over the chicken; season with salt and pepper.
- Set the chicken breast-side-up on a rack in a roasting pan. Scatter the onion, 4 garlic cloves, tomatoes, chiles and add 1/2 cup of water. Roast for 30 minutes, until the breast is firm and just beginning to brown in spots. Using tongs, turn the chicken breast-down and roast for 20 minutes longer, until the skin is lightly browned.
- Using tongs, turn the chicken breast-side-up. Add another 1/2 cup of water. Roast for about 20 minutes longer, until an instant-read thermometer inserted in the inner thigh registers 175° to 180°.
DURBAN CHICKEN CURRY - SAPEOPLE SOUTH AFRICAN …
From tastyrecipes.sapeople.com
5/5 (1)Category MainCuisine IndianEstimated Reading Time 2 mins
DURBAN CHICKEN CURRY - SOUTH AFRICAN FOOD - EATMEE …
From eatmeerecipes.co.za
Reviews 2Estimated Reading Time 3 mins
DURBAN CHICKEN CURRY RECIPE | FOOD LIKE AMMA …
From foodlikeammausedtomakeit.info
Servings 6Total Time 45 minsEstimated Reading Time 5 mins
MADHUR JAFFREY'S CURRIED ROAST CHICKEN, DURBAN STYLE - …
From wednesdaychef.typepad.com
HOMEMADE DURBAN MASALA - TAMARIND & THYME
From tamarindnthyme.com
Ratings 3Category CondimentCuisine IndianEstimated Reading Time 5 mins
CURRIED ROAST CHICKEN - RICARDO
From ricardocuisine.com
5/5 (2)Category Main DishesServings 4Total Time 1 hr 30 mins
- With the rack in the middle position, preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Scatter the onion rings and herbs over the chicken and cauliflower. Add dollops of the condiments and, if desired, sprinkle with a pinch of curry powder and paprika.
DURBAN MASALA RECIPE | FOOD LIKE AMMA USED TO MAKE IT
From foodlikeammausedtomakeit.info
Estimated Reading Time 6 minsTotal Time 20 mins
DURBAN CURRY | FIERY FOODS & BARBECUE CENTRAL
From fieryfoodscentral.com
5/5 (1)Servings 8
ROASTED CHICKEN WITH CURRY RUB RECIPE - THE SPRUCE EATS
From thespruceeats.com
4.1/5 (33)Total Time 1 hr 50 minsCategory Dinner, EntreeCalories 331 per serving
DURBAN-STYLE CHICKEN CURRY - THRIFTY FOODS
From thriftyfoods.com
Servings 6Total Time 1 hr 30 mins
YELLOW CURRY CHICKEN RECIPE | CDKITCHEN.COM
From cdkitchen.com
5/5 (1)Total Time 25 minsServings 6
CURRIED ROAST CHICKEN AND VEGETABLES - COOK'S COUNTRY
From cookscountry.com
5/5 (1)Servings 4Cuisine IndianCategory Main Courses
DURBAN STYLE LAMB AND APRICOT CURRY - LAVENDER AND LOVAGE
From lavenderandlovage.com
Reviews 12Estimated Reading Time 7 mins
CURRIED ROAST CHICKEN, DURBAN STYLE - DINING AND COOKING
From diningandcooking.com
Estimated Reading Time 2 minsCalories 1159 per serving
CURRIED CHICKEN, DURBAN-STYLE | WOOLWORTHS TASTE
From taste.co.za
4/5 (1)Servings 4
CURRIED ROAST CHICKEN, DURBAN STYLE RECIPE | RECIPE ...
From pinterest.co.uk
CURRIED ROAST CHICKEN - ALL INFORMATION ABOUT HEALTHY ...
From therecipes.info
EASY DELICIOUS DURBAN CHICKEN CURRY RECIPE | WHATSFORDINNER
From whatsfordinner.co.za
CURRIED ROAST CHICKEN AND VEGETABLES | COOK'S COUNTRY
From cookscountry.com
CURRIED ROAST CHICKEN, DURBAN STYLE RECIPE | RECIPE | BEST ...
From pinterest.com
CURRIED ROAST CHICKEN, DURBAN STYLE RECIPE | RECIPE ...
From pinterest.ca
CURRIED WHOLE ROASTED CHICKEN, DURBAN STYLE | HAMMERTOWN
From archive.hammertown.com
CURRIED ROAST CHICKEN, DURBAN STYLE - MASTERCOOK
From mastercook.com
AUTHENTIC DURBAN CHICKEN CURRY RECIPE
From crecipe.com
RECIPE - DURBAN CHICKEN - BOMA - ANIMAL KINGDOM LODGE ...
From allears.net
CURRIED ROAST CHICKEN, DURBAN STYLE RECIPE | RECIPE ...
From pinterest.ca
CURRIED ROAST CHICKEN, DURBAN STYLE
From mealplannerpro.com
DURBAN CHICKEN CURRY RECIPE - ALL INFORMATION ABOUT ...
From therecipes.info
DURBAN STYLE CHICKEN CURRY : HOMECOOKING
From reddit.com
DURBAN STYLE ROAST CHICKEN – LIAM THATCHER
From liamthatcher.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love