Chicken Everest

Chicken Everest

Spiced roasted chicken

By
From
The Complete Asian Cookbook
Serves
6
Photographer
Alan Benson

My husband, Reuben, was a wonderful clarinettist with a flair for improvisation. That talent was apparent when he cooked, too. Here is one of his most successful variations on a traditional Indian theme, which accounts for the lack of an Indian name — and the presence of soy sauce (shock, horror!). Using ground rice in the marinade gives the chicken a wonderfully crisp coating.

Ingredients

Quantity Ingredient
1.5kg whole chicken
2 garlic cloves, crushed
2 teaspoons fresh ginger, finely grated
1 1/2 tablespoons curry powder
1 teaspoon paprika
2 teaspoons salt
1/2 teaspoon freshly ground black pepper
1 teaspoon Garam masala
1 teaspoon amchur powder
or 2 tablespoons curry leaves
2 teaspoons light soy sauce
2 tablespoons oil
2 tablespoons ground rice
2 tablespoons spring onions, finely chopped
2 tablespoons fresh coriander leaves, chopped

Method

  1. Wipe the chicken inside and out with damp paper towel. Combine all of the other ingredients with just enough warm water to make a paste of spreading consistency.
  2. Rub the spice paste inside and outside the chicken. Set aside for at least 1 hour to marinate.
  3. Preheat the oven to 170ºC. Place the chicken in a roasting tin and roast for 1–1¼ hours, or until the juices run clear when pierced with a knife. If the chicken browns too much during cooking, cover with foil.
  4. Serve the chicken warm or cold with rice, bread or a salad.
Tags:
The Complete Asian Cookbook
Charmaine
Solomon
Asian
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