So, I didn’t get the best picture of this one (we were already eating), but this is a fantastic recipe. I found it when Craig said he wanted to have something to go with the last piece of garlic naan that was sitting in our freezer. This is a great way of giving a new flavor to a whole roasted chicken. And if you have never cooked with curry before, this is a good, mild introduction to the flavor, and the yogurt pan sauce that you make at the end is an excellent addition. I served this meal with a big bowl of fresh pineapple. I will definitely be making this chicken again!
Curry-roasted whole chicken
Adapted from: Food & Wine
2 tablespoons unsalted butter, softened
4 garlic cloves, minced
1 teaspoon curry powder
Salt and freshly ground pepper
One 4-pound chicken, at room temperature
1 large onion, cut into quarters
2 cups fresh tomatoes, roughly diced
2 seeded, thinly sliced serrano chiles
1/2 cup chicken stock or low-sodium broth
2 tablespoons Greek-style yogurt (I used Fagé)
1. Preheat the oven to 425° and position a rack in the lower third of the oven. In a bowl, mix the butter with the minced garlic and curry powder.
2. Pat the chicken dry. Rub half of the butter under the skin and the rest over the chicken; season with salt and pepper. Set the chicken breast-side-up on a rack in a roasting pan. Scatter the onion, tomatoes, chiles and add 1/2 cup of water. Roast for 30 minutes, until the breast is firm and just beginning to brown in spots.
3. Using tongs, turn the chicken breast-down and roast for 20 minutes longer, until the skin is lightly browned.
4. Using tongs, turn the chicken breast-side-up. Add another 1/2 cup of water. Roast for about 20 minutes longer, until an instant-read thermometer inserted in the inner thigh registers 175° (this took another 30 minutes for me, but my chicken was 4 and a half pounds).
5. Tilt the chicken to drain the cavity juices into the pan; transfer the bird to a cutting board. Remove the rack from the pan and spoon off the fat. Set the pan over high heat. Add the stock and cook, scraping up any browned bits. Stir in the yogurt just before serving. Carve the chicken and spoon over the pan sauce.