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Clover Classic Whole Roast Chicken Curry

Whole roast chicken

Clover Classic Whole Roast Chicken Curry 
Recipe by Anél Potgieter

Serves 6
Preparation time: 30
Cooking time: 1h30 
1 whole chicken – about 2 kg’s
Freshly ground pepper
3 Tbsp Clover Classic Plain
1 Tbsp Vegetable oil
1 Tbsp Grated fresh garlic
1 Tbsp Grated fresh ginger
2 tsp Chilli flakes – you can replace these with 1 or 2 chopped strong red chillies depending on your individual taste
2 Tbsp strong curry powder
1 Tbsp cumin seeds
1 Tbsp coriander [fine]
½ tsp cinnamon [fine]
2 Tbsp butter
1 Tbsp olive oil
For serving
Fresh coriander for serving
Cooking Instructions
Preheat oven to 220°C.
Rinse chicken and pat dry with paper towel. Mix the rest of the ingredients together. 
Loosen the skin on the topside of the chicken and take the Clover Classic curry mix and massage it under the skin – make sure you rub it all over the chicken. Do it carefully and take your time. You don’t want to break the skin at any point. Even try and get some mixture into the little legs and wings. Rub the spice on the inside of the outside chicken as well.
Now season the cavity with salt and pepper.
Truss the chicken. Then rub the outside of the chicken with the butter and oil and season with salt and pepper.
Place the chicken on the side in a roasting tray and roast for 20 minutes.
Then turn the chicken onto its other side and roast for another 20 minutes.
Finally turn the chicken with the breast side-up, add a ½ cup of water to the pan and roast till the juices run clear – about another 20 – 30 minutes.
Let it rest for 15 minutes covered with aluminium foil. The juices will be absorbed into the meat and it will be far easier to carve.
While resting the chicken, bring the remaining juices in the roasting tray to the boil on top of the stove – scrape to release any cooked meat that is still at the bottom of the tray. Add a bit of water and reduce till ⅓. Spoon this over your meat at the table.
Remove the twine and carve.

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