The beautifully glazed curry roasted chicken!
Roasted whole chicken flavoured with curry-spiced butter rub and a hint of zesty lemon, don’t you just want to drool already? But before you think it’s going to be complicated; home cook Hedy reassures that it is a simple recipe that anyone can make from home!
Home cook Hedy is a certified Chef with more than 8 years of experience working in the burning kitchen. After getting married, she left the industry and the kitchen in her new home have became her playground to whip up delicious meals!
This dish is Hedy’s favourite Hari Raya recipe because it is a fusion of Malay cuisine’s flavour that gives the festive mood with western style of cooking that appeals very well with the younger generations. This year, Hedy have improvised the recipe by adding in assorted vegetables to make it more nutritious and wholesome. This is to help her husband, Naim, to speed up his recovery from a recent surgery. That is sweet, isn’t it?
Follow her steps closely to create this simple recipe that you can impress your guests with!
Here are the ingredients you’ll need: chicken, green capsicum, yellow capsicum, red capsicum, potatoes, carrots, coriander, garlic, ginger, greek plain yoghurt, butter, lemon, curry powder and salt. Don’t forget about kitchen string, you need it to tie the chicken!
Firstly, prepare the chicken.
Marinate the chicken and mix it evenly.
Start off by chopping up the garlic and ginger. In a large bowl, add in the marinade ingredients and mix it evenly. Rub ¾ of the marinade on the chicken, beneath the skin and the chicken’s cavity.
Tie up the chicken's legs and wings!
Tie up the thighs and wings using the kitchen’s string as this will help to cook the chicken evenly. Set aside and let it marinate for at least 20 mins. At this time, you can preheat the oven at 180oC for 20 mins.
Next, prepare the vegetables.
Spread vegetables on the baking tray evenly
Cut the vegetables in almost equal sizes to ensure that it gets cooked at the same time. Mix the remaining marinade with the vegetables. Spread it on the baking tray lined with aluminium foil.
Lastly, roast the chicken and the vegetables.
On the middle of the oven, insert in wire rack.
Place marinated chicken into oven!
Place marinated chicken on the rack.
Place the vegetable baking tray below the chicken rack!
Insert baking tray with vegetables into the lower tray insert.
Select the "Top down heat with fan” function
Roast the chicken and vegetables for 1 hour and 20 mins with “Top down heat with fan” function. We used Brandt Oven (model: BXP6577X) to roast this chicken. This oven is designed with dual glass layer and it is safe to touch while baking. Hence, if you have kids home, don’t worry about needing to monitor their movement and not allowing them to go near the oven.
Once the chicken is done, don’t get too excited to serve it yet! Slightly open the oven door and rest the chicken in the oven for 20 mins before serving. This will keep the skin crispy and retain the juice so that it is moist and tender.
Slice the chicken and look at the nicely roasted chicken! Yums!
Look at how tender and nicely roasted the chicken is!
Hari Raya is a joyous occasion where everyone gathers and feast together. Cooking for a large group of guests can be nerve wrecking. However, not to worry, you may multiple this recipe by 4 and serve 20 pax comfortably. Using the “Top-down Heat with fan” function on the Brandt Oven will give a nice and even browning on the 4 chickens. If you are concern about cleaning the oil splatter in the oven after roasting. We would say, don’t worry about it! Simple tap on Pyro Express Cleaning function on the Brandt Oven and all the grease will be burn into ashes, and all you need to do is to use a wet cloth to wipe down and it’s sparkling clean again!
Try the recipe this Hari Raya and let us know if your guests love it as much as we do!
Have a recipe that you would love to share with us? Send it to us at https://www.sharefood.sg/submit-recipe/!
Grab the full recipe below now!
- 1 kg chicken remove head and feet
- 1 green capsicum remove the seeds and cut into square pieces
- 1 yellow capsicum remove the seeds and cut into square pieces
- 1 red capsicum remove the seeds and cut into square pieces
- 500 g potatoes deskin and cut into large pieces
- 2 carrots deskin and cut into large pieces
- coriander chopped for garnish
- 4 cloves garlic minced
- 1 thumb ginger minced
- 120 g Greek plain yoghurt
- 150 g butter softened
- 1 whole lemon zest
- 1/2 lemon goes into chicken's cavity
- 3 tbsp curry powder
- 5 springs coriander chopped coarsely
- 2 tsp salt
- kitchen string
- Deskin and chopped up the garlic and ginger.
- In a large bowl, add in the marinade ingredients and mix it evenly. Rub ¾ of the marinade on the chicken, beneath the skin and the chicken’s cavity.
- Tie up the thighs and wings using the kitchen’s string. Set aside and let it marinate for at least 20 mins.
- Cut the vegetables in equal sizes.
- Mix the remaining marinade with the vegetables. Spread it on the baking tray lined with aluminium foil.
- Pre-heat the oven @ 180 degree Celcius for 20 mins.
- Place whole chicken on the wire rack. Transfer into the middle tray of the oven.
- Insert the vegetables into the lower tray insert.
- Bake the chicken for 1 hour and 20 mins with Brandt’s “Top down heat with fan”.
- Let it rest in the oven for 20 mins before serving. This will retain the juice of the chicken, keeping it moist and tender.
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