How to Make Award-winning Vickys Curry-Spiced Whole Roast Chicken, GF DF EF SF NF

Hey everyone, I hope you are having an amazing day today. Today, I will show you a way to prepare a special dish, vickys curry-spiced whole roast chicken, gf df ef sf nf. It is one of my favorites food recipes. For mine, 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 well liked of current trending foods on earth. It is appreciated by millions every day. It’s easy, it’s fast, it tastes yummy. They’re fine and they look fantastic. Vickys Curry-Spiced Whole Roast Chicken, GF DF EF SF NF is something which I have loved my entire life.

To get started with this recipe, we have to 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.

The ingredients needed to make Vickys Curry-Spiced Whole Roast Chicken, GF DF EF SF NF:

1. Make ready 1 whole chicken, around 1.5 - 1.7kg / 3 - 4lbs
2. Prepare 1 tbsp tomato puree / concentrated paste
3. Get 2 tsp low-sodium salt
4. Make ready 1.5 tsp garam masala
5. Prepare 1.5 tsp ground cumin
6. Make ready 1.5 tsp ground turmeric
7. Prepare 1.5 tsp ground coriander
8. Take 1/2 tsp garlic granules
9. Take 1/4 tsp ground ginger
10. Take 1/4 tsp dried chilli flakes
11. Take 2 tbsp lemon juice
12. Make ready 2.5 tsp 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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