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

Hey everyone, I hope you’re having an incredible day today. Today, I will show you a way to make a special dish, vickys curry-spiced whole roast chicken, gf df ef sf nf. One of my favorites food recipes. For mine, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.

Vickys Curry-Spiced Whole Roast Chicken, GF DF EF SF NF is one of the most popular of recent trending meals on earth. It is enjoyed by millions every day. It is easy, it’s quick, it tastes yummy. Vickys Curry-Spiced Whole Roast Chicken, GF DF EF SF NF is something that I have loved my whole life. They are fine and they look fantastic.

To begin with this recipe, we must first 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 cook it.

The ingredients needed to make Vickys Curry-Spiced Whole Roast Chicken, GF DF EF SF NF:
  1. Get whole chicken, around 1.5 - 1.7kg / 3 - 4lbs
  2. Make ready tomato puree / concentrated paste
  3. Take low-sodium salt
  4. Make ready garam masala
  5. Get ground cumin
  6. Make ready ground turmeric
  7. Get ground coriander
  8. Get garlic granules
  9. Take ground ginger
  10. Make ready dried chilli flakes
  11. Take lemon juice
  12. Get coconut cream
Steps 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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