This is Chef Sweet T's savory and juicy Herb & Curry Roasted Chicken. This is a different take on curry chicken which would usually be a whole chicken chopped up into chunks then marinated and cooked strove top. I came up with this recipe because I love Herb chicken and Curry chicken so I put them together and it came out terrific. It's like I should become some sort of Chef or something. Now lets get to the recipe !
Brine your chicken or turkey first. It is a good idea to always brine your whole birds before cooking them. This gives the chicken a well seasoned taste down to the bone baby. It also promotes a sexy golden hue on the outside. Hhhmm golden hue.
I cut the chicken on the left side of the spine to open it the way you see here. I encourage this so that the chicken cooks evenly all over, and it looks cool. Just take a sharp knife and start at the top next to the neck hole and cut pushing down as close to the spine as possible . It should go right through. You can cut the whole spine out if you want, just repeat that process on the right side of the chicken neck hole. Or leave the whole bird uncut if you like.
I always wash poultry with white vinegar and water to clean it before cooking. Make sure to was the vinegar off completely.
The simple brine:
This is for a 4-5 lb chicken.
Dissolve 2/3 cup salt and 1/2 cup sugar in 2 cups luke warm water. When dissolved completely add 8 more cups of cool water and one rough chopped medium sized onion 5 crushed garlic cloves.
Add your chicken to that mixture and let is sit about 4-5 hours. Or refrigerated over night. you must turn it after 8 hours.
Seasoning for the chicken:
1 tbs. Yellow curry ( or red curry to make it a thai chicken)
2 tsp. Coarse black pepper
1 tsp. Thyme Dry or fresh
1 tsp. Oregano Dry 0r fresh
1 tsp Rosemary Dry or Fresh
1 tsp cumin
2 tbs. olive oil
Aromatics to lay the chicken on:
1 Chopped onion
1 Chopped Bell pepper
1 Chopped carrot
2 Bay leaves
1 1/2 cup seasoned Chicken broth
Pre heat oven to 350*
Remove chicken from brine and pat dry with a clean towel.
Rub the chicken all over with the olive oil first.
Mix the herbs and dry seasonings together and add to the chicken rubbing all over thoroughly.
Let it sit for about 20 minutes.
In a large roasting pan add the chopped vegetables and bay leaves in a flat mound in the middle. Add chicken on top on chopped veggies and bay leaves. Pour the chicken broth into pan but not over the chicken.
Now you can bake at 350 for 1 hour or until the chicken reached 170 degrees at the thickest point. Be careful not to over cook it.
Let the chicken rest for 10 minutes after removing from the oven. Then enjoy your Herb & Curry Roasted Chicken .
After dinner you should enjoy a moist and rich slice of Sweet T's Jamaican Black Cake.
The recipe is free but you have to buy the cake. Visit www.jamaicanblackcakes.com to order your Caribbean Dessert Today!