A curried take on a classic meal for the family
Curried Roast Chicken Ricardo Tested
Chicken 1 chicken, about 4 lb (1.8 kg) 4 garlic cloves, finely chopped 1 tbsp fresh ginger, grated 1 tbsp (15 ml) olive oil, plus more for drizzling 2 tsp salt 2 tsp curry powder 1/4 tsp sweet paprika 1 cauliflower, cut into florets Garnish 1 recipe Curried Onion Rings
1/4 cup (10 g) mixed fresh herbs (such as mint, cilantro, parsley) Homemade or store-bought condiments (such as mango chutney, cilantro chutney or yogurt sauce, etc.)
Chicken
With the rack in the middle position, preheat the oven to 400 F (200 C). Line a baking sheet with parchment paper.
On a work surface, using a chef’s knife or kitchen shears, remove the chicken’s backbone and push down to open flat. Cut the chicken in half.
In a bowl, combine the garlic, ginger, oil, salt, curry powder and paprika. Place the chicken on the prepared sheet, skin side up, and rub with the spice mixture. Season with pepper. Roast for 25 minutes.
Place the cauliflower florets in another bowl. Drizzle with oil and season with salt and pepper. Add the cauliflower to the baking sheet and toss with the pan juices.
Continue roasting for 45 minutes or until a meat thermometer inserted into the chicken thigh, without touching the bone, reads 180 F (82 C) and the cauliflower is tender.
Garnish
Scatter the onion rings and herbs over the chicken and cauliflower. Add dollops of the condiments and, if desired, sprinkle with a pinch of curry powder and paprika.
Curried Onion Rings
2 large onions 1/2 cup (125 ml) milk 2 eggs 1/2 tsp salt 2 cups (300 g) unbleached all-purpose flour 2 cups (160 g) panko bread crumbs 1 tbsp curry powder 2 tsp baking powder Canola oil, for frying
Preheat the oil in a deep fryer to 350 F (180 C). Line a baking sheet with paper towels or place a wire rack on a baking sheet. Preheat the oven to 200 F (95 C)
Slice the onions 1/2-inch (1-centimetre) thick. Separate the slices into rings.
In a large bowl, whisk together the milk, eggs and salt. Set aside.
In another bowl, whisk together the flour, bread crumbs, curry powder and baking powder.
Set aside half of the mixture in a separate bowl.
Working in batches, dip the onion rings in the milk mixture. Shake to remove any excess liquid.
Dredge in the first bowl of the flour mixture, making sure to coat well.
Dip again in the milk mixture, then dredge in the second bowl of the flour mixture. Place the coated onion rings on a baking sheet as you work.
Fry several onion rings at a time for 2 minutes or until golden brown, turning halfway through cooking. Watch out for splattering.
Drain the onion rings on the paper towels. Season with salt and keep warm in the oven. Serve with the curried roast chicken.
Makes 4 servings.