Entree

Indian-Spiced Roast Chicken

source: simply-delicious.co.za
report

Yield: 4-6 Servings

Ingredients

1 large, free-range chicken, innards removed
1 cup plain yoghurt
3 tbsp curry paste (I used a Korma paste)
2 tbsp garam masala (I used a hot mix from my local curry shop)
2 tsp salt
juice of 2 limes (or lemons)
1 tsp sugar
to serve
cucumber & red onion salad
naan bread

For the Cucumber & Red Onion Salad
1 large cucumber, peeled and seeds removed
1 large red onion, peeled
5 tbsn white Balsamic Vinegar
1tsp sugar
1/2 tsp salt
black pepper to taste

For the Naan
4 cups flour
1/2 tsp Baking Powder
1 tsp Salt
1tbsn Sugar
1/2 cup milk
1 egg
4tbsn Oil
5 tbsn Melted Butter

Directions

1. Pre-heat the oven to 180°c.
2. Combine all the marinade ingredients and smear all over the chicken. I gently loosened the skin over the chicken breasts and smeared some of the marinade underneath the skin as well. Spoon the remaining marinade into the cavity of the chicken.
3. Place the chicken into a roasting tray and place in the oven.
4. Allow to roast for 45 minutes at 180 °c before turning the heat up to 220°c. Allow the chicken to roast for another 30-45 minutes checking regularly to see that the spice mixture isn’t burning.
5. Remove the chicken from the oven and check that it’s cooked throughout by checking that the juices run clear when you cut into it.
6. Serve the chicken with naan bread and cucumber salad.

For the Cucumber & Red Onion Salad
1. Slice the cucumber and onion thinly and add to a medium bowl.
2. Dissolve the sugar in the vinegar and add the salt and pepper. Pour over the cucumber and onion and allow to marinate for 10-15 minutes before serving.

For the Naan
1. Pre-heat the oven to the hottest setting you can. (I have a fan-assisted oven that I put on 250 and I switch the grill on)
2. Sift the flour, salt and baking powder into a large bowl.
3. Mix the sugar, milk, egg and 2 tbsn of the oil together.
4. Make a well in the centre of the flour mix and add the fluids.
5. Mix well and then turn onto a floured surface and knead well.
6. Add the rest of the oil and continue kneading until the dough is smooth and all the oil is incorporated.
7. Place back into the bowl, cover and leave to rest for 2-3 hours.
8. Divide into 8 balls, roll and shape into oval shape with palms of hands.
9. Bake until puffed and brown.
10. Brush with melted butter the moment it comes out of the oven.


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