Roasted Curry Chicken
June 8, 2010
By mid-week I usually start thinking of what food I’ll make for Shabbat. On a normal week, I’ll plan an entire menu with at least three side dishes. This Shabbos was different. I didn’t expect any guests; I was just cooking for family, so I didn’t fuss too much over the menu. But before I knew it, it was late Friday morning, and I still had no idea what to cook. I looked in the fridge and found a whole chicken. Roasting it in the oven seemed simple enough. I looked through the cupboards to see what I could season the chickens with: paprika, garlic powder, and all the other normal stuff you put on a roasted chicken. But after some digging around, I found what I was looking for, curry powder! I’d made a few dishes in the past with curry powder, and I always loved the flavor, so I figured I’d try it with the chicken.
1 Chicken (Kosher preferred)
2 Tbsp Curry Powder (If you like the flavor add more)
4 Garlic Cloves (Finely chopped)
1/2- 1 White Onion (Use as much or as little as you like)
¼ Olive Oil (Some extra for greasing the pan)
I took it out a roasting pan and drizzled the bottom with extra virgin olive oil. Then I cut the onion into large chunks and placed them at the bottom of the pan. Next, I finely chopped four garlic cloves (first smash each clove under the knife with the palm of your hand so that it’s easier to chop). I then placed the garlic, olive oil, and curry powder in a bowl and mixed together (it should come together almost like a paste).
I took the chicken out of its packaging and placed it under cold running water, cut the excess fat off, and dried it by patting it down with a paper towel. To get the most flavors out of the seasoning, I found that the seasoning should be both above and below the skin. This is where it got kind of messy—it’s hard to separate the skin from the flesh without tearing the skin, but by doing this I could season both above and below.
Then I placed the chicken in the roasting pan and took the already made paste and rubbed it all around the chicken—both the skin and the flesh part. After cleaning that mess off my hands, I put the oven on and set the temperature to 400. I let it cook for 1 hr and 45 minutes, but depending on the size of the chicken, and how well done you like your meat, it can cook between 1 ½ -2 hours.
My family and I enjoyed this dish and I hope you do too!
Jill Aronovitz is a staff writer for Gather The Jews.