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

Hello everybody, I hope you’re having an incredible day today. Today, I’m gonna show you how to prepare a distinctive dish, vickys curry-spiced whole roast chicken, gf df ef sf nf. It is one of my favorites food recipes. For mine, I will make it a little bit unique. This will be really delicious.

Vickys Curry-Spiced Whole Roast Chicken, GF DF EF SF NF is one of the most popular of recent trending foods on earth. It is enjoyed by millions every day. It’s simple, it’s fast, it tastes delicious. They are nice and they look fantastic. Vickys Curry-Spiced Whole Roast Chicken, GF DF EF SF NF is something that I have loved my entire life.

To begin with this recipe, we must prepare a few components. You can have 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. Take 1 whole chicken, around 1.5 - 1.7kg / 3 - 4lbs
  2. Take 1 tbsp tomato puree / concentrated paste
  3. Make ready 2 tsp low-sodium salt
  4. Take 1.5 tsp garam masala
  5. Make ready 1.5 tsp ground cumin
  6. Make ready 1.5 tsp ground turmeric
  7. Get 1.5 tsp ground coriander
  8. Make ready 1/2 tsp garlic granules
  9. Get 1/4 tsp ground ginger
  10. Make ready 1/4 tsp dried chilli flakes
  11. Take 2 tbsp lemon juice
  12. Prepare 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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