Best 2 Roasted Chicken With Curry Leaves And Spices Recipes
**Roasted Chicken with Curry Leaves and Spices: A Culinary Journey to India**
In the vibrant culinary landscape of India, a symphony of flavors and aromas awaits the adventurous palate. Among the many delectable dishes that grace Indian tables, Roasted Chicken with Curry Leaves and Spices stands out as a true masterpiece. This tantalizing dish, often enjoyed during special occasions and family gatherings, showcases the perfect harmony of succulent chicken, aromatic spices, and the unique fragrance of curry leaves. Join us on a culinary journey to India as we unveil the secrets behind this beloved dish and present a collection of enticing recipes that capture its essence.
**Recipe 1: Classic Roasted Chicken with Curry Leaves and Spices**
This classic recipe forms the foundation of our exploration. Whole chicken is marinated in a vibrant blend of yogurt, ginger-garlic paste, and a medley of spices, including turmeric, coriander, cumin, and garam masala. The addition of curry leaves infuses the chicken with a distinct, earthy aroma. Once roasted to perfection, the chicken emerges with a golden-brown skin and tender, juicy meat that falls off the bone.
**Recipe 2: Chettinad-Style Roasted Chicken**
For those who crave a spicier adventure, the Chettinad-style Roasted Chicken is a must-try. Hailing from the southern Indian region of Chettinad, this recipe features a fiery marinade made with fiery red chilies, black peppercorns, and a melange of aromatic spices. The result is a chicken dish that packs a punch of heat, sure to ignite your taste buds.
**Recipe 3: Coconut-Roasted Chicken with Curry Leaves**
If you prefer a milder, creamier flavor profile, the Coconut-Roasted Chicken with Curry Leaves offers a delightful alternative. This recipe incorporates freshly grated coconut, along with green chilies, ginger, garlic, and a touch of sweetness from jaggery. The chicken absorbs the rich, creamy sauce during roasting, resulting in a tender, succulent dish with a hint of coconutty goodness.
**Recipe 4: Roasted Chicken with Curry Leaves and Fenugreek**
For those seeking a unique twist on the classic recipe, Roasted Chicken with Curry Leaves and Fenugreek presents an intriguing option. Fenugreek leaves, known for their slightly bitter, nutty flavor, add a distinctive layer of complexity to the dish. Combined with curry leaves, ginger, garlic, and a blend of spices, this recipe promises a tantalizing interplay of flavors.
**Recipe 5: Grilled Chicken with Curry Leaves and Lemon**
If you prefer a lighter, healthier cooking method, Grilled Chicken with Curry Leaves and Lemon offers a refreshing take on the dish. Chicken breasts are marinated in a zesty blend of lemon juice, garlic, ginger, and a hint of curry leaves. Grilling imparts a smoky, slightly charred flavor to the chicken, while the lemon and curry leaves create a vibrant, citrusy aroma.
As you embark on this culinary journey, let the tantalizing aromas and exquisite flavors of Roasted Chicken with Curry Leaves and Spices transport you to the heart of India's culinary heritage. Each recipe offers a unique interpretation of this beloved dish, ensuring an unforgettable dining experience.
ROASTED CHICKEN WITH CURRY LEAVES AND SPICES
This mouth watering bird will bring curry leaves into the main stream! Until then, you can find them in Asian and Indian markets. Serve this with my Curried Béchamel, Cinnamon Basmati Rice and Honey-Cardamom Glazed Carrots for an Indian inspired meal!
Provided by Love6381
Categories Chicken
Time 2h
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Spray the bottom of a roasting pan with cooking spray, then place 1/2 of the onions, carrots, celery and garlic in pan.
- Wash and dry chicken. Stuff with remaining vegetables and half of the curry leaves, coriander, allspice and cumin. Rub graham masala under chicken skin onto meat.
- Place chicken into roasting pan. Place remaining curry leaves, coriander, allspice and cumin on top of and around chicken.
- Roast chicken in 350°F oven for about 85 minutes to 1.5 hours or until done.
- Remove chicken from oven and let rest for 30 minutes.
Nutrition Facts : Calories 629.3, Fat 41.8, SaturatedFat 11.9, Cholesterol 207, Sodium 232.7, Carbohydrate 8.3, Fiber 1.8, Sugar 3, Protein 52.4
CURRY-RUBBED ROAST CHICKEN
There is just something right about serving a roasted chicken! And my curry-rubbed chicken is packed with spicy flavors suitable for a bridal shower lunch, graduation dinner or Mother's Day brunch. —Merry Graham, Newhall, California
Provided by Taste of Home
Categories Dinner Side Dishes
Time 1h50m
Yield 6 servings.
Number Of Ingredients 17
Steps:
- Preheat oven to 350°. Mix 2 tablespoons coconut oil and 2 teaspoons salt with curry powder and garlic. With fingers, carefully loosen skin from chicken breast and upper legs; rub coconut oil mixture under skin. Remove giblets from cavity and save for another use. Sprinkle cavity with pepper and remaining salt; rub inside and outside of chicken with remaining coconut oil., Combine leek, celery, green onions and lemon and toss lightly; loosely stuff cavity. Tuck wings under chicken; tie drumsticks together. Place breast side up on a rack in a shallow roasting pan. , Roast 45 minutes; add broth to pan. Continue roasting until a thermometer reads 165° when inserted in center of stuffing and at least 170° in the thigh, 45-60 minutes. (Cover loosely with foil if chicken browns too quickly.) , Pour juices from cavity into pan. Remove chicken to a serving platter; tent with foil. Let stand 15-20 minutes before removing stuffing and slicing., For gravy, pour pan juices into a large saucepan; skim off fat. Bring juices to a boil over medium heat. Add butter and flour; cook and stir until slightly thickened. Add broth and wine; cook and stir until thickened, 2-3 minutes. Serve with chicken and, if desired, lemon slices, parsley and chives.
Nutrition Facts : Calories 580 calories, Fat 38g fat (17g saturated fat), Cholesterol 154mg cholesterol, Sodium 1328mg sodium, Carbohydrate 6g carbohydrate (2g sugars, Fiber 1g fiber), Protein 49g protein.
Tips:
- Selecting the right chicken: Choose a whole chicken that is free-range, organic, or air-chilled for better flavor and texture.
- Preparing the chicken: To ensure crispy skin and juicy meat, pat the chicken dry with paper towels before roasting.
- Seasoning the chicken: Use a generous amount of salt, pepper, and spices to create a flavorful crust. Experiment with different spice combinations to create your own unique blend.
- Using curry leaves: Curry leaves add a unique aroma and flavor to the dish. Be sure to use fresh curry leaves for the best results.
- Roasting the chicken: Roast the chicken in a preheated oven at a high temperature initially to create a crispy skin, then lower the temperature to finish cooking the chicken thoroughly.
- Resting the chicken: Let the chicken rest for 10-15 minutes before carving. This allows the juices to redistribute throughout the chicken, resulting in tender and flavorful meat.
Conclusion:
Roasted chicken with curry leaves and spices is a delicious and versatile dish that can be enjoyed for lunch, dinner, or even as a party appetizer. With its crispy skin, tender meat, and aromatic spices, this dish is sure to impress your family and friends. So next time you're looking for a flavorful and easy-to-prepare meal, give this roasted chicken recipe a try.
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