Best 3 Roasted Chicken With Curry Leaves And Spices Recipes

Roasted chicken is a classic dish that can be enjoyed by people of all ages. This recipe adds a unique twist to the traditional roasted chicken by incorporating curry leaves and a variety of spices. The curry leaves add a subtle, yet distinct flavor to the chicken, while the spices provide a warm and inviting aroma. This roasted chicken is perfect for a special occasion or a weeknight meal, and it is sure to be a hit with your family and friends.

Let's cook with our recipes!

ROASTED CHICKEN WITH CURRY LEAVES AND SPICES

Roasted Chicken With Curry Leaves and Spices image

This mouth watering bird will bring curry leaves into the main stream! Until then, you can find them in Asian and Indian markets. Serve this with my Curried Béchamel, Cinnamon Basmati Rice and Honey-Cardamom Glazed Carrots for an Indian inspired meal!

Provided by Love6381

Categories Chicken

Time 2h

Yield 4-6 serving(s)

Number Of Ingredients 10

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

Steps:

Spray the bottom of a roasting pan with cooking spray, then place 1/2 of the onions, carrots, celery and garlic in pan.
Wash and dry chicken. Stuff with remaining vegetables and half of the curry leaves, coriander, allspice and cumin. Rub graham masala under chicken skin onto meat.
Place chicken into roasting pan. Place remaining curry leaves, coriander, allspice and cumin on top of and around chicken.
Roast chicken in 350°F oven for about 85 minutes to 1.5 hours or until done.
Remove chicken from oven and let rest for 30 minutes.

Nutrition Facts : Calories 629.3, Fat 41.8, SaturatedFat 11.9, Cholesterol 207, Sodium 232.7, Carbohydrate 8.3, Fiber 1.8, Sugar 3, Protein 52.4

ROASTED CURRIED CHICKEN WITH COUSCOUS

Roasted Curried Chicken with Couscous image

A great blend of exciting and subtle flavors that are infused into the chicken during cooking, making every bite juicy and lively. As 'lively' as the flavor is, it is also great as a winter comfort food. I like to make the chicken just a bit on the spicy side, as when it is served with a side of mildly spiced couscous it mellows just enough. Makes the whole house smell delicious!

Provided by greennie

Categories World Cuisine Recipes Asian Indian

Time 2h

Yield 5

Number Of Ingredients 24

Ingredients

2 tablespoons smoked paprika
1 tablespoon chili powder
7 ½ teaspoons curry powder
4 ½ teaspoons onion powder
1 ¼ teaspoons salt
1 teaspoon garlic powder
¼ teaspoon ground black pepper
¼ teaspoon rubbed sage
1 pinch ground ginger
2 tablespoons fresh lemon juice
½ cup chicken broth
¼ cup vegetable oil
1 (2 1/2 pound) whole chicken, rinsed and patted dry
1 cup chicken broth
3 cups water
2 tablespoons fresh lemon juice
2 tablespoons butter
2 ¼ cups dry couscous
1 tablespoon curry powder
2 teaspoons onion powder
2 teaspoons smoked paprika
½ teaspoon rubbed sage
¼ teaspoon garlic powder
1 bay leaf

Steps:

Preheat oven to 400 degrees F (200 degrees C).
Stir together 2 tablespoons of smoked paprika, chili powder, 7 1/2 teaspoons curry powder, 4 1/2 teaspoons onion powder, salt, 1 teaspoon garlic powder, black pepper, 1/4 teaspoon sage, and ginger in a small bowl. Pour in 2 tablespoons lemon juice, 1/2 cup chicken broth, and vegetable oil; stir to form a paste.
Rub a little of the paste on the inside cavity of the chicken, then massage the remaining paste all over the chicken, placing it under the skin where you can. Truss the chicken if desired, and place onto a roasting pan.
Roast in preheated oven until the chicken is no longer pink and the juices run clear, about 90 minutes. If using a meat thermometer, be sure the chicken has reached at least 165 degrees F (75 degrees C) in the thickest part of the thigh.
While the chicken is roasting, bring 1 cup chicken broth, water, 2 tablespoons lemon juice, and butter to a boil in a large saucepan. Stir together the couscous 1 tablespoon curry powder, 2 teaspoons onion powder, 2 teaspoons paprika, 1/2 teaspoon sage, 1/4 teaspoon garlic powder, and the bay leaf in a large bowl. Stir the couscous into the boiling liquid, and cook for 3 minutes. Turn the heat off and cover. Keep the couscous warm until the chicken is ready.

Nutrition Facts : Calories 759.7 calories, Carbohydrate 69.7 g, Cholesterol 109.2 mg, Fat 34.5 g, Fiber 7 g, Protein 42.3 g, SaturatedFat 9.7 g, Sodium 740.6 mg, Sugar 1.7 g

CHICKEN CURRY WITH DRY-ROASTED SPICES

Chicken Curry with Dry-Roasted Spices image

Number Of Ingredients 14

Ingredients

1 1/2 tablespoons Basic Ginger-Garlic Paste or store-bought
2 teaspoons ground cumin
1 teaspoon Garam Masala + 1/4 teaspoon for garnish
1 teaspoon , white poppy seed
1 teaspoon ground ginger
1 teaspoon ground green cardamom seeds
1 teaspoon ground dried pomegranate seeds
3 tablespoons vegetable oil
1 1/2 cups finely chopped onions
2 to 2 1/2 pounds skinless chicken thighs, drumsticks, or quartered breasts
1 1/2 tablespoons ground coriander
1 teaspoon salt, or to taste
1 cup nonfat plain yogurt, whisked until smooth
2 tablespoons chopped cilantro

Steps:

1. Prepare the ginger-garlic paste. Then, place the cumin, 1 teaspoon garam masala, poppy seeds, ginger, cardamom, and pomegranate seeds in a small nonstick skillet and roast over medium-low heat until well-browned and fragrant, 1 to 2 minutes. Remove to a bowl.2. Heat the oil in a large nonstick skillet over medium-high heat and cook the onion until well-browned, about 7 minutes. Add the ginger-garlic paste, then add the chicken, coriander, and salt. Cook, turning the pieces once or twice, until golden on both sides, about 7 minutes.3. Add the yogurt, a little at a time, stirring constantly to prevent it from curdling, until all of it is used up. Mix in the roasted spices and cook over medium heat until all the liquid evaporates and the chicken is coated with a thick, creamy sauce, about 15 minutes. Transfer to a serving dish, garnish with garam masala and chopped cilantro, and serve.From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutrition Facts : Nutritional Facts Serves

Tips:

Use fresh curry leaves. Fresh curry leaves have a more intense flavor than dried leaves. If you can't find fresh curry leaves, you can substitute dried leaves, but use half the amount.
Don't overcrowd the pan. When you're roasting the chicken, make sure to leave enough space between the pieces so that they can cook evenly. If the pan is too crowded, the chicken will steam instead of roast.
Use a high-quality roasting pan. A good roasting pan will help to distribute the heat evenly and prevent the chicken from sticking. Look for a pan that is made of heavy-duty material, such as stainless steel or cast iron.
Roast the chicken at a high temperature. This will help to create a crispy skin and juicy meat. Roast the chicken at 425 degrees Fahrenheit for 1 hour and 15 minutes, or until the internal temperature reaches 165 degrees Fahrenheit.
Let the chicken rest before serving. This will allow the juices to redistribute throughout the meat, resulting in more tender and flavorful chicken.

Conclusion:

This roasted chicken with curry leaves and spices is a delicious and easy-to-make dish that is perfect for any occasion. The curry leaves and spices give the chicken a unique and flavorful taste that is sure to please everyone at the table. Serve this chicken with rice, vegetables, or your favorite side dishes.