Vickys Curry-Spiced Whole Roast Chicken, GF DF EF SF NF
Source : Mix All The Ingredients Apart From The Chicken Together In A Bowl And Set Asideslash The Chicken Legs Quite Deeply And Rub The Marinade Under Amp Over...
PreTime
more Minutes
CookTime
a few Minutes
Yield
Some Servings
Sent by Vicky@Jacks Free-From Cookbook
at : January 1, 2026
Step:
Mix all the ingredients apart from the chicken together in a bowl and set aside
Slash the chicken legs quite deeply and rub the marinade under & over the skin and well into all your cuts. Cover and let marinate overnight in the fridge
Preheat the oven to gas 5 / 190C / 375F and put the chicken in a roasting tin
Roast for 20 minutes per pound / 450g plus 10 minutes extra (My 1.7kg chicken took 1hr 40 minutes)
Let rest for 20 minutes before carving or dividing into legs, breast etc
To make a delicious gravy, skin the fat off the roasting juices and stir in a tsp of cornflour / starch and some coconut milk to make an almost korma sauce
Serve with pilau rice or bombay / roast potatoes and greens
Ingredients
1 whole chicken, around 1.5 - 1.7kg / 3 - 4lbs
1 tbsp tomato puree / concentrated paste
2 tsp low-sodium salt
1.5 tsp garam masala
1.5 tsp ground cumin
1.5 tsp ground turmeric
1.5 tsp ground coriander
1/2 tsp garlic granules
1/4 tsp ground ginger
1/4 tsp dried chilli flakes
2 tbsp lemon juice
2.5 tsp coconut cream
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