Wednesday, 18 May 2016

Whole roasted curry chicken

We don't often do a roast dinner on Sunday, but when we do, it is usually a roast chicken. I vary the ingredients and spices, depending on what I have in the pantry. This time I wanted to cook a whole curried chicken with Sri Lankan masala spice mix, and it was a tasty roast.

Whole roasted curry chicken
1 whole chicken
2 cloves of garlic
1tsp dried ginger
1/2 big red chilli
1tsp coriander
1tbsp Sri Lankan masala
2tbsp lemon juice
3tbsp coconut cream
1tbsp sea salt

Mix all of the above ingredients (except the chicken) into a thick paste and smother the chicken all over with it.

Let it marinade for half an hour before roasting at 180C for about an hour and a half (obviously adjust the time, depending on the size of your chicken. Pour the remaining coconut cream from the little tin, and baste the chicken a couple of times during the roasting, also turning it over at least once. I usually first cook the chicken breast-up until the skin got well browned, then turn it over and cook breast-down, so all the breast is all juicy. Then in the last five minutes or so of roasting, I turn it breast up again to make the skin crispier.
It's a delicious chicken dish. The smells wafting around the house just made us all hungry.
Serve with basmati rice and some quality mango chutney.
It's the first time I used a Sri Lankan Masala from Steenbergs, which is part of the curry mix set I received a while ago. I'm slowly working through it, testing and tasting all the spices.
Organic Sri Lankan Masala Curry powder is not too hot and very aromatic. It is a mix of cinnamon, cloves, cardamom and fennel.
An excellent spice mix, which I also used to cook a curried chicken soup the next day. I often cook a curry soup the day after I roasted a chicken, always a good way to use the leftovers.

And if you have roast leftovers, make this tasty curried chicken soup the next day.

Curried chicken soup
1 chicken breast (and carcass for stock)
1 carrot
1/2 red onion
1/2 leek, green part
clove of garlic
3tbsp olive oil
1tsp Sri Lankan Masala spice
400ml reduced fat coconut milk
1.5ml water
a few combava leaves (optional)
3tbsp basmati and wild rice

Put the chicken carcass and chopped leftovers in a medium sized pan, pour hot water over them and start simmering on low.
Peel and chop a carrot, and finely slice a leek, half an onion and a clove of garlic. Fry them in the olive oil for 5-7 minutes, add the Sri Lankan masala spice, keep stirring. Remove the carcass from the stock and discard. Add the vegetables to the cooking stock. Add  the rice and combava leaves (optional) to the soup, cook for 10-15. Add a jar of coconut milk, season with salt.
This is a light and very tasty soup. If you don't have Sri Lankan masala, any curry powder will be as good.

Adding this recipe post to #KitchenClearout linky hosted by Cheryl from Madhouse Family Reviews.


  1. Never thought of currying a roast chicken. Will have to give this a go. I usually use my left over chicken in fajitas. Soup is a good idea

    1. Love fajitas too, with all the tasty bits and bobs.

  2. You've actually found a spice that I've never used before ! But I'm sure I could replace it with something else from my spice rack. Love the sound of the flavours and it's a great way of jazzing up the Sunday roast.

    1. That's impossible, I thought you have all the spices known to humankind, lol.