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

Hello everybody, it is Jim, welcome to my recipe page. Today, I’m gonna show you how to prepare a special dish, vickys curry-spiced whole roast chicken, gf df ef sf nf. One of my favorites. For mine, I will 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 recent trending foods on earth. It’s easy, it is quick, it tastes delicious. It’s enjoyed by millions daily. They are fine and they look wonderful. Vickys Curry-Spiced Whole Roast Chicken, GF DF EF SF NF is something that I’ve loved my whole life.

A well-rounded spice mix for a tasty roast chicken! Vickys Speedy Chicken Tagine, GF DF EF SF NF When you're short of time this is a dish full of flavour that will make your family think you've been working on it all day. Ingredients of Vickys Spiced Cauliflower Soup, GF DF EF SF.

To get started with this particular recipe, we must first prepare a few ingredients. You can cook vickys curry-spiced whole roast chicken, gf df ef sf nf using 12 ingredients and 7 steps. Here is how you can achieve it.

The ingredients needed to make Vickys Curry-Spiced Whole Roast Chicken, GF DF EF SF NF:
  1. Get 1 whole chicken, around 1.5 - 1.7kg / 3 - 4lbs
  2. Prepare 1 tbsp tomato puree / concentrated paste
  3. Prepare 2 tsp low-sodium salt
  4. Make ready 1.5 tsp garam masala
  5. Take 1.5 tsp ground cumin
  6. Make ready 1.5 tsp ground turmeric
  7. Prepare 1.5 tsp ground coriander
  8. Make ready 1/2 tsp garlic granules
  9. Take 1/4 tsp ground ginger
  10. Prepare 1/4 tsp dried chilli flakes
  11. Take 2 tbsp lemon juice
  12. Get 2.5 tsp coconut cream

Ingredients of Vickys Spiced Cauliflower Soup, GF DF EF SF. It's of harissa paste, recipe in my profile. Prepare of large cauliflower cut into florets. It's of hot chicken / vegetable stock.

Instructions 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

Chicken Roast is something which I've loved my whole life. They're nice and they look wonderful. To begin with this recipe, we must first prepare a few ingredients. Here is how you cook that. If you don't have pre cooked shredded chicken you can use cubed chicken breast.

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