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

Hello everybody, it’s Brad, welcome to our recipe site. Today, we’re going to make 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 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 recent trending foods in the world. It’s enjoyed by millions every day. It’s simple, it’s fast, it tastes yummy. Vickys Curry-Spiced Whole Roast Chicken, GF DF EF SF NF is something which I’ve loved my whole life. They’re fine and they look fantastic.

To begin with this particular recipe, we must prepare a few ingredients. 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. Take 1 whole chicken, around 1.5 - 1.7kg / 3 - 4lbs
2. Prepare 1 tbsp tomato puree / concentrated paste
3. Take 2 tsp low-sodium salt
4. Prepare 1.5 tsp garam masala
5. Get 1.5 tsp ground cumin
6. Prepare 1.5 tsp ground turmeric
7. Take 1.5 tsp ground coriander
8. Take 1/2 tsp garlic granules
9. Take 1/4 tsp ground ginger
10. Prepare 1/4 tsp dried chilli flakes
11. Get 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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