Easter Roast Spiced Chicken with Indian Style Gravy
- 14 years ago
100g butter
3 tbsp Patak’s Balti Paste
1 clove garlic, chopped
1 tbsp chopped coriander
1 tsp crushed black pepper
1.5 – 2kg (3lb 6oz – 4lb 8oz) whole chicken
1 medium onion, quartered
1 sliced carrot
1 sliced celery
1 lemon, quartered
600ml/1 pint chicken stock
2 tbsp plain flour
1 Rub a mixture of the the butter, Patak’s Balti Paste, garlic, coriander and black pepper over the surface of the chicken.
2 Preheat the oven to 190C/375F/Gas Mark 5. Place the onions, carrots and celery in a roasting tin. Stuff the chicken with lemon and place on top of the vegetables.
3 Cover with foil and roast for 20 minutes per 500g + 20 minutes. Remove foil for the final 30 minutes of cooking time so the chicken is golden, the juices will run clear when the chicken is cooked through.
4 Set chicken aside and discard vegetables. Place roasting tray over a medium heat stir in the flour and cook for two minutes. Add the hot chicken stock, 1 tbsp Patak’s Balti Paste and cook until thickened.
3 tbsp Patak’s Balti Paste
1 clove garlic, chopped
1 tbsp chopped coriander
1 tsp crushed black pepper
1.5 – 2kg (3lb 6oz – 4lb 8oz) whole chicken
1 medium onion, quartered
1 sliced carrot
1 sliced celery
1 lemon, quartered
600ml/1 pint chicken stock
2 tbsp plain flour
1 Rub a mixture of the the butter, Patak’s Balti Paste, garlic, coriander and black pepper over the surface of the chicken.
2 Preheat the oven to 190C/375F/Gas Mark 5. Place the onions, carrots and celery in a roasting tin. Stuff the chicken with lemon and place on top of the vegetables.
3 Cover with foil and roast for 20 minutes per 500g + 20 minutes. Remove foil for the final 30 minutes of cooking time so the chicken is golden, the juices will run clear when the chicken is cooked through.
4 Set chicken aside and discard vegetables. Place roasting tray over a medium heat stir in the flour and cook for two minutes. Add the hot chicken stock, 1 tbsp Patak’s Balti Paste and cook until thickened.