Roasted Chicken With Curry Leaves And Spices |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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This mouth watering bird will bring curry leaves into the main stream! Until then, you can find them in Asian and Indian markets. Ingredients:
1 medium onion, rough chop, divided |
2 carrots, chopped, divided |
2 celery ribs, rough chop, divided |
6 garlic cloves, peeled, divided |
8-10 curry leaves, divided |
1/2 teaspoon coriander, whole |
1 teaspoon allspice, whole, divided |
1/2 teaspoon cumin, whole, divided |
1 (4-5 lb) chicken, whole, fresh |
1 teaspoon garam masala |
Directions:
1. Preheat oven to 350F
2. Spray the bottom of a roasting pan with cooking spray, and then place 1/2 of the onions, carrots, celery and garlic in pan.
3. Wash then dry chicken. Stuff with remaining vegetables and half of the curry leaves, coriander, allspice and cumin. Rub graham masala under chicken skin onto meat.
4. Place chicken into roasting pan. Place remaining curry leaves, coriander, allspice and cumin on top of and around chicken.
5. Roast chicken in a oven set at 350°F for about 85 minutes to 1..5 hours or until done.
6. Remove chicken from oven and let rest for 30 minutes before carving
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