Not one to follow recipes precisely, I thought that I would put the foolproofness alleged by Good Housekeeping to the test and follow accordingly. Only 3 providers of recipes triple-test - GH is one, the others are Delia and BBC Good Food.
Curried roast chicken with potatoes
Ingredients
Whole chicken
Butter
150g of curry paste
Can of coconut milk (400ml is standard)
3 tablespoons grated root ginger
1 lime cut in half
500g new potatoes
Vegetables to serve
How to assemble
Smear a whole chicken with the curry paste and butter, put ginger and lime into the cavity. Put into oven. When there are 40 mins to go (according to the cooking instructions on the chicken you've got), put cut up new potatoes into the dish with it. Take out of oven, remove chicken and potatoes from dish then add coconut milk and water to the dish, stir up into sauce. Served once, hot, with red cabbage (I think that goes v well with curried stuff) and cold leftovers with courgette and leek tagine.
Comments
It was effectively a chicken curry that takes a long time to cook. Also, the potatoes weren't quite cooked so had to be nuked. It isn't as "saucy" as a normal chicken curry, so is healthier.
The flavour wasn't that exciting - next time rather than putting the lime and ginger in the cavity, I might use it to stuff the neck end because we lost that flavour largely. I would also put the potatoes in when there is an hour to go - all the sauce means they are not going to dry out and new potatoes hold their texture pretty effectively.
Will make own curry paste as well next time, rather than using a jar of ready-made, and serve this as a Sunday Roast treat if having friends round.
It was absolutely excellent cold, though, especially with a dollop of yoghurt on the top. Made very nice salad lunch.
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