Roasted Curry Chicken

1 fresh 3-4 lb chicken

Paste:

2″ piece of fresh ginger
5 scallions
2 garlic cloves
1 stalk celery
1/4 bunch cilantro
1 tsp sriracha thai hot sauce
3 T lime juice
1/4-1/2 C oil
2-3 T brown sugar
salt to taste

Spices:

2 parts of:
cinnamon
cumin
coriander
turmeric
fenugreek

1 part of:
dried thyme
fennel seed
celery seed
sesame seeds
black pepper

3 cloves

Rinse the outside and cavity of the chicken well with cold water. Pat completely dry with paper towels.

In a food processor, place the sauce ingredients, chopping the celery, onions, and ginger into large chunks. Add 1/4 C of the oil, reserving the rest.

In a small, totally dry sautĂ© pan, toast your spices over medium-low heat until fragrant and warm. Mix frequently to avoid burning any part of the spices. I didn’t put measurements for each spice, because depending on whether you’ve each spice ground or whole depends on how much you add. I put a little more cumin and coriander and less of the celery seeds, but you may adjust the amounts of each spice to your own taste.

Add the spice mixture to the paste and blend slowly, drizzling in more of the oil as needed until a thick paste forms.

As this paste is probably enough for two chickens, put about half of it in a small bowl so you don’t contaminate the rest with raw chicken.

Gently massage the entire chicken with generous amounts of the paste, on the top, bottom, as well as inside the cavity. With your fingers, carefully separate the skin from the breast from the meat (don’t tear it) and fill with some of the paste.

After you’ve thoroughly seasoned the bird, truss it with butcher’s twice so it cooks evenly.

In the bottom of the pan put about 1/2-3/4 C of chicken broth and 3/4-1 C dry white wine. While the chicken roasts, its juices will combine with this to create a marvellous sauce.

Roast in a covered roasting pan in a 325 degree oven for 30 min per pound, or until the chicken is thoroughly cooked, the juices run clear and the joints are loose. The lower heat and longer time than normal will allow the connective tissues to break down further which results with a moister, better-tasting bird. Towards the last half hour or so of cooking, remove the lid and raise the temperature to 400 degrees to crisp up the skin and allow some of the moisture to evaporate. Keep in mind that these times and even temperatures are approximate, so do whatever works for you.

Serve with rice and naan or potatoes and yoghurt for dipping.

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