Curried Roast Chicken, Durban Style

Delicious recipe! Experimented by not skinning the chicken and rubbing the puree under the skin. The skin ended up mostly melting away -- just the wings and legs retained the skin -- and the chicken was incredibly moist and flavorful. Served with rice. Will definitely make this again!

This is a favorite. I find it works best if you double the recipe, and use ~10 oz. sliced button mushrooms to stuff the cavities of the two chickens.

Would also recommend doing the initial roast at 450 for an hour, rather than 400.

Serve with rice!

Really great - The second day!! With all the skin off the chicken the juices are not greasy. The juices and spices come together in a bright yellow explosion. I literally drank all of the juice. Needs more salt.

Delicious indeed!
We followed the recommendation to put the paste under the chicken skin, and it worked fine. I recommend FIRST loosening the skin under breast, thighs, and legs, and only THEN globbing the paste in there. Because the skin was on, no foil was needed.

We also rolled some potatoes into the roasting pan, and they were delicious too, especially daubed with sauce from the platter. And, separately, sauteed eggplant slices with a little cumin and cayenne. Wow.

I love this. I pretty much double the volume for all spices and the lemon juice to make an intense flavour. I serve it with plain rice and salad.

Worked brilliantly, both hot and cold. Also excellent in coronation chicken sandwiches. We accompanied the hot version with Madhur Jaffrey's black pepper potatoes.

It was late and I was hungry and inspired by this recipe so instead of making the paste I used a jar of thai red curry paste and it was fantastic and easy. Spatchcocked the bird and put in my cast iron. Squeezed a couple of limes over the whole bird and into the juice.

My husband said this was truly extraordinary. The chicken was perfectly cooked and the sauce balanced with just enough heat. I used bone in chicken thighs without the skin and followed the recipe exactly. Bonus: the foil makes it easy to clean up.

Careful about cooking time: depending on perhaps how many layers of foil you put on your bird, it *may* take quite a bit longer than 1 hour to cook. I cooked my chicken for 1 hour on Convection Roast at 400 (so equivalent to 425), them without foil for the requisite 15 minutes and it was still raw. I did use 3 layers of crisscross foil and the chicken was about 4 lbs. That said, the chicken was moist and delicious once eventually cooked.

Read the ingredient list.

I was so excited to see this recipe for sentimental reasons. I met my husband 37 years ago, and the first meal I cooked for him was Indian. He was not a cook and said he didn't even know one could cook Indian food at home. So the next time he came for dinner he cooked the whole meal himself. I laid out everything, including the skinned chicken for this recipe, and I instructed from a kitchen stool. He cooked the entire meal without me touching anything. We now cook together.

Oh my goodness! This is so very good. Loved that the skin was removed before cooking; it's much less greasy that way. However, I found the breast meat a little dry so I think I'll use four thigh and drumstick pieces next time. Next week?