Best 8 Stoneware Roast Chicken With Curry Recipes

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Indulge in the delectable flavors of our succulent Stoneware Roast Chicken with Curry, a culinary masterpiece that tantalizes the taste buds with its aromatic blend of spices and tender, juicy chicken. This exceptional dish showcases the culinary prowess of the renowned chef, who masterfully combines the essence of Indian cuisine with the convenience of modern cooking methods. Allow yourself to be captivated by the symphony of flavors as the chicken roasts to perfection in a sea of fragrant curry sauce. Accompanying this exquisite main course are two tantalizing side dishes: a vibrant Green Bean Salad with a tangy vinaigrette dressing, and a creamy and flavorful Mashed Cauliflower that offers a delightful low-carb alternative to traditional mashed potatoes. Embark on a culinary journey with our Stoneware Roast Chicken with Curry, a dish that promises to elevate your dining experience to new heights.

Let's cook with our recipes!

SHEET-PAN CURRIED CHICKEN



Sheet-Pan Curried Chicken image

No need to dirty a bunch of skillets and saucepans: Roast chicken, green beans and carrots all on a single baking sheet!

Categories     weeknight meals     dinner     main dish     poultry

Time 1h

Yield 4-6 servings

Number Of Ingredients 10

1/2 c. red curry paste
1 heaping tablespoon packed dark brown sugar
3 tbsp. vegetable oil, plus more for the pan
1 lb. green beans, trimmed
1 lb. carrots, halved lengthwise and cut into 1 1/2-inch pieces
2 1/2 tsp. kosher salt
12 skin-on chicken drumsticks
1/3 c. fresh cilantro, roughly chopped
Cooked white rice, for serving
Lime wedges, for serving (optional)

Steps:

  • Position a rack in the lower third of the oven and preheat to 425˚. Combine the curry paste, brown sugar and vegetable oil in a small bowl.
  • Put the green beans and carrots in a large bowl and toss with a little less than half of the curry mixture and ½ teaspoon salt. Spread out on an oiled rimmed baking sheet.
  • Add the chicken and 2 teaspoons salt to the empty bowl, add the remaining curry mixture and toss. Add to the pan, nestling the chicken in the vegetables.
  • Roast until the vegetables are tender and a thermometer inserted into the chicken (without touching the bone!) registers 170˚, 40 to 45 minutes. Turn the vegetables and chicken halfway through cooking to prevent them from getting too dark on the bottom. Scrape the chicken, vegetables and any browned bits from the pan into a large serving dish and sprinkle with the cilantro. Serve with rice and lime wedges, if desired.

CURRY-RUBBED ROAST CHICKEN



Curry-Rubbed Roast Chicken image

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

4 tablespoons coconut oil, divided
2-1/2 teaspoons salt, divided
2 teaspoons Madras curry powder
1/2 teaspoon granulated garlic
1 roasting chicken (5 to 6 pounds)
1/4 teaspoon pepper
1 cup chopped leeks (white portion only)
1 celery rib, coarsely chopped
3 green onions, chopped
1 medium lemon, quartered
1 cup reduced-sodium chicken broth
GRAVY:
1 tablespoon unsalted butter
1 tablespoon all-purpose flour
1 cup reduced-sodium chicken broth
1/2 cup white wine
Optional: Lemon slices, minced fresh parsley and minced chives

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.

CURRIED ROAST CHICKEN WITH GRAPEFRUIT, HONEY AND THYME



Curried Roast Chicken With Grapefruit, Honey and Thyme image

Sweet and savory curry powder is combined with honey and a pleasantly tart grapefruit juice to create a rich glaze for your above-average weeknight bird. Roasting the chicken low and slow keeps the meat moist, and basting frequently prevents the caramelization of the sauce from scorching. Serve with a side of greens such as spinach, kale or Swiss chard that have been sautéed in lots of garlic and oil.

Provided by Colu Henry

Categories     dinner, weekday, poultry, main course

Time 1h20m

Yield 4 servings

Number Of Ingredients 6

1 (3 1/2-pound) whole chicken
Kosher salt and black pepper
1/3 cup grapefruit juice, freshly squeezed, if possible
1/4 cup honey
1 teaspoon curry powder
1 tablespoon finely chopped thyme

Steps:

  • Heat the oven to 375 degrees. Pat the chicken dry and season it well with salt and pepper, both inside and out. Place the chicken breast-side up in a 10-inch cast-iron or ovenproof skillet.
  • In a medium bowl, whisk together the grapefruit juice, honey, curry powder and thyme. Spoon all the mixture over the chicken, making sure it is evenly covered.
  • Roast the chicken for 30 minutes, basting every 15 minutes or so. Turn heat down to 325 degrees and continue basting the chicken with the pan juices until the skin is lacquered with sauce and the chicken registers 165 degrees with an instant thermometer in the thickest part of the thigh, about 45 to 50 minutes more. If skin is starting to become too dark, tent with foil. Allow the chicken to rest for 10 minutes before carving.

Nutrition Facts : @context http, Calories 660, UnsaturatedFat 26 grams, Carbohydrate 21 grams, Fat 41 grams, Fiber 1 gram, Protein 51 grams, SaturatedFat 12 grams, Sodium 1029 milligrams, Sugar 19 grams, TransFat 0 grams

SHEET-PAN CHICKEN CURRY DINNER



Sheet-Pan Chicken Curry Dinner image

This sheet-pan chicken curry is a quick way to get a meal on the table without fuss. Everyone loves it, and it's healthy to boot! Serve it with a side of jasmine rice. -Trisha Kruse, Eagle, Idaho

Provided by Taste of Home

Categories     Dinner

Time 1h

Yield 6 servings.

Number Of Ingredients 11

2 pounds sweet potato, peeled and cubed
2 cups fresh cauliflowerets
1 large onion, chopped
3 garlic cloves, minced
2 tablespoons olive oil
2 teaspoons curry powder, divided
1-1/4 teaspoons salt, divided
1 teaspoon lemon-pepper seasoning, divided
6 bone-in chicken thighs (about 2-1/4 pounds), skin removed
1 teaspoon smoked paprika
1/4 cup chicken broth

Steps:

  • Preheat oven to 425°. Line a 15x10x1-in. baking pan with heavy duty foil. Place sweet potatoes, cauliflower, onion and garlic on prepared pan. Drizzle with oil; sprinkle with 1 teaspoon curry powder, 3/4 teaspoon salt and 1/2 teaspoon lemon pepper; toss to coat., Arrange chicken over vegetables. In a small bowl, mix paprika and remaining 1 teaspoon curry powder, 1/2 teaspoon salt and 1/2 teaspoon lemon pepper; sprinkle over chicken. Roast until vegetables are almost tender, 30-35 minutes. Drizzle with broth; bake until thermometer inserted in chicken reads 170°-175° and vegetables are tender, 7-10 minutes longer.

Nutrition Facts : Calories 409 calories, Fat 14g fat (3g saturated fat), Cholesterol 87mg cholesterol, Sodium 686mg sodium, Carbohydrate 42g carbohydrate (17g sugars, Fiber 6g fiber), Protein 28g protein. Diabetic Exchanges

LEFTOVER CHICKEN CURRY



Leftover Chicken Curry image

This leftover chicken curry recipe is a great way to use up leftover roast chicken.

Provided by Marianne Rogerson

Categories     Family Dinners

Time 55m

Number Of Ingredients 17

2 tablespoons oil
1 large onion, chopped
1/2 teaspoon salt
3 cloves garlic, crushed
1 inch piece ginger, grated
2 teaspoon ground coriander
1 teaspoon ground cumin
1 teaspoon garam masala
3 cardamom pods
1/2 teaspoon cinnamon
1/2 teaspoon turmeric
1/2 teaspoon crushed red pepper
1/2 teaspoon coarse ground black pepper
1 x 400g can diced tomatoes
500ml chicken stock
250g cold roast chicken, roughly chopped
2 tablespoons plain yoghurt

Steps:

  • Heat oil in saucepan. Add onion and salt and fry over medium heat until soft - around 10 minutes
  • Add garlic and ginger and stir for 2 minutes
  • Add spices and stir for around 2 minutes until the fragrance starts filling the kitchen.
  • Stir in the tomatoes and mix well, scraping up any bits that may be stuck on the bottom of the pan.
  • Add the stock and bring to the boil. Let it bubble gently for around 20 minutes until thickened.
  • Add the roast chicken and warm through until you have the desired consistency of sauce.
  • Remove from heat and add in one spoonful of yoghurt. Make sure it is fully mixed in before you add the second spoonful. Gently warm through and serve.

Nutrition Facts : Calories 292 calories, Carbohydrate 14 grams carbohydrates, Cholesterol 51 milligrams cholesterol, Fat 18 grams fat, Fiber 3 grams fiber, Protein 20 grams protein, SaturatedFat 3 grams saturated fat, ServingSize 1, Sodium 610 grams sodium, Sugar 6 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 13 grams unsaturated fat

STONEWARE ROAST CHICKEN WITH CURRY



Stoneware Roast Chicken With Curry image

Have you used a stoneware casserole or clay pot? It's much like a casserole dish and very durable. The pot retains heat so the food tends to cook a bit more after removal from the oven. This recipe came on a recipe card I received with my new stoneware. My clay pot does not need soaking in cold water but many do for approx. 15-20 min. Check and see for yours.

Provided by TishT

Categories     Whole Chicken

Time 2h20m

Yield 4 serving(s)

Number Of Ingredients 11

5 -7 lbs roasting chickens
3 tablespoons butter
1 tablespoon honey
2 -4 teaspoons curry powder
6 cups cooked rice
2 garlic cloves, crushed
1/2 teaspoon turmeric
1 cup onion, diced
1 cup raisins
1/2 cup walnuts, chopped
1 cup apple, diced (optional)

Steps:

  • Melt butter in skillet. Saute garlic, add curry powder, tumeric to make a paste. Add onions and saute until clear. Mix with rice, raisins, walnuts, and apple.
  • Prepare chicken for stuffing. Stuff with rice mixture.
  • Place chicken in roaster; arrange remaining stuffing around the outside of the chicken.
  • Prepare a glaze of 3 tbs butter, 1 tbs honey, and 2 tsp curry powder. Note: amount of curry varies according to taste and quality of powder.
  • Glaze chicken, cover and bake at 350˚F for 20 minutes per lb of bird or until it passes your favorite test for doneness. You may want to uncover to brown during the last few minutes. *The glaze usually browns nicely with the cover on.
  • *Leftovers make a great soup base.

Nutrition Facts : Calories 1472.6, Fat 77.2, SaturatedFat 23.2, Cholesterol 290.3, Sodium 332.1, Carbohydrate 119.8, Fiber 4.3, Sugar 27.9, Protein 73.5

CHICKEN BREASTS WITH CURRY



Chicken Breasts With Curry image

Here, standard weeknight chicken breasts are transformed into a dish that's fragrant and spicy. It's very easy to prepare: just make a quick stew of butter, onions, celery, garlic, apple, tomatoes and curry powder. Blend that together in a food processor until it forms a thick sauce, then combine with chicken breasts that have been lightly browned. Simmer until heated through, and enjoy with a snowy pile of rice. It beats takeout curry by a mile.

Provided by Pierre Franey

Categories     dinner, easy, main course

Time 40m

Yield 4 servings

Number Of Ingredients 12

3 tablespoons butter
1/2 cup chopped onions
2 teaspoons chopped garlic
1 apple, cored and finely cubed, about 1 cup
1/2 cup finely chopped celery
2 tablespoons curry powder
1/2 cup canned crushed tomatoes
3/4 cup chicken broth, more as needed
1 bay leaf
Salt and freshly ground pepper
4 skinless boneless chicken breast halves, about 1 1/4 pounds total
4 tablespoons coarsely chopped cilantro

Steps:

  • Heat 1 tablespoon of the butter in a saucepan. Add onions, garlic, apple and celery. Stir until wilted.
  • Add curry powder, stir. Add tomatoes, chicken broth, bay leaf, salt and pepper. Bring to a boil and simmer for 15 minutes, stirring often.
  • Discard bay leaf and put mixture through a food processor or food mill and process to a fine texture. If necessary, add more chicken broth to just reach pouring consistency.
  • Sprinkle chicken with salt and pepper.
  • Heat remaining butter in a nonstick skillet and add chicken. Cook over moderate heat until lightly browned. Turn pieces and cook about 5 minutes more. Do not overcook.
  • Pour sauce over chicken, bring to a boil and simmer for 5 minutes. Sprinkle with chopped cilantro, serve.

Nutrition Facts : @context http, Calories 322, UnsaturatedFat 5 grams, Carbohydrate 15 grams, Fat 14 grams, Fiber 4 grams, Protein 35 grams, SaturatedFat 7 grams, Sodium 731 milligrams, Sugar 8 grams, TransFat 0 grams

MASSAMAN CURRY ROAST CHICKEN



Massaman curry roast chicken image

A full-flavoured alternative to your usual weekend roast - serve with a big bowl of rice

Provided by Jane Hornby

Categories     Dinner, Lunch, Main course

Time 1h35m

Number Of Ingredients 13

whole chicken , about 1.8kg
two thumb-size pieces root ginger
1stick lemongrass , bashed with a rolling pin
1 lime , cut into quarters
70g/2.5oz pack Massaman curry paste (I used Blue Elephant)
1 tsp olive oil
450g baby new potatoes , any larger ones halved
400ml/14fl oz can coconut milk
1 tsp brown sugar , any type
200g green beans , trimmed
1 tsp fish sauce
2 tbsp unsalted peanuts , crushed (optional)
basmati rice , to serve

Steps:

  • Put the chicken in a roasting tin or large casserole. Roughly chop half the ginger and put into the cavity of the chicken with the lemongrass and half the lime, then tie the legs together with string. Mix 1 tsp of the curry paste with the oil, rub it all over the chicken, then season with salt and pepper. Heat the oven to 200C/fan 180C/gas 6, cover the chicken loosely with foil, then put it in to roast. After 35 mins, take the foil off the bird. Add the potatoes to the tin, then stir them around in any juices. Roast for another 40 mins until the chicken is cooked through and golden and the potatoes are tender.
  • Take the chicken out of the tin and leave to rest, loosely covered. Put the tin on the hob, add the remaining curry paste, grate in the remaining ginger, then fry for 2 mins until fragrant. Stir in the coconut milk and sugar, then boil for about 5 mins until the sauce is slightly thickened.
  • Tip in the beans, simmer for 4 more mins (or until tender), then splash in the fish sauce, any resting juices and squeeze over the remaining lime. Scatter with the peanuts for the authentic Massaman flavour. Carve the chicken and serve with the saucy potatoes and basmati rice.

Nutrition Facts : Calories 895 calories, Fat 62 grams fat, SaturatedFat 27 grams saturated fat, Carbohydrate 25 grams carbohydrates, Sugar 7 grams sugar, Fiber 2 grams fiber, Protein 61 grams protein, Sodium 1.75 milligram of sodium

Tips:

  • Use a high-quality stoneware roasting pan: This will help to distribute heat evenly and prevent the chicken from sticking.
  • Roast the chicken at a high temperature: This will help to create a crispy skin and juicy meat.
  • Use a meat thermometer to ensure that the chicken is cooked through: The internal temperature of the chicken should reach 165 degrees Fahrenheit.
  • Let the chicken rest before carving: This will help the juices to redistribute throughout the meat.
  • Serve the chicken with your favorite sides: Some popular options include mashed potatoes, roasted vegetables, and gravy.

Conclusion:

This stoneware roast chicken with curry recipe is a delicious and easy-to-make meal that is perfect for any occasion. The chicken is juicy and flavorful, and the curry sauce is rich and creamy. This dish is sure to be a hit with your family and friends.

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