Step-by-Step Guide to Prepare Perfect Vickys Curry-Spiced Whole Roast Chicken, GF DF EF SF NF





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

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

Hey everyone, it is me again, Dan, welcome to our recipe page. Today, I'm gonna show you how to prepare a special dish, vickys curry-spiced whole roast chicken, gf df ef sf nf. One of my favorites food recipes. This time, I'm gonna 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 favored of current trending foods on earth. It is enjoyed by millions daily. It's easy, it's quick, it tastes delicious. They're nice and they look wonderful. Vickys Curry-Spiced Whole Roast Chicken, GF DF EF SF NF is something that I've loved my entire life.

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 that.

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

  1. Require 1 whole chicken, around 1.5 - 1.7kg / 3 - 4lbs.
  2. Give 1 tbsp of tomato puree / concentrated paste.
  3. Prepare 2 tsp of low-sodium salt.
  4. You need 1.5 tsp garam masala.
  5. You need 1.5 tsp ground cumin.
  6. Require 1.5 tsp ground turmeric.
  7. Require 1.5 tsp for ground coriander.
  8. Require 1/2 tsp of garlic granules.
  9. Provide 1/4 tsp - ground ginger.
  10. You need 1/4 tsp for dried chilli flakes.
  11. You need 2 tbsp of lemon juice.
  12. Prepare 2.5 tsp coconut cream.





Vickys Curry-Spiced Whole Roast Chicken, GF DF EF SF NF how to cook:

  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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