cooking.nytimes.com

Curried Roast Chicken, Durban Style

5.0(443)

In Madhur Jaffrey's book "From Curries to Kebabs: Recipes From the Indian Spice Trail" (Clarkson Potter, 2003), which explores the dispersion of Indian food worldwide, there is a recipe from Durban, South Africa, for chicken roasted whole with a forcefully seasoned ginger and chili paste. The chicken is skinned before seasoning and cooking, not a demanding job but one that requires care. The fragrant heat of the chicken, which stayed moist thanks to its foil cocoon, even seemed to tease some spicy flavors from the Marcel Lapierre Morgon Beaujolais I poured with dinner. The fruitiness of the wine helped tame the heat.

by Florence Fabricant·published 2005-04-20

Open original recipe

AfricanDinner, Project, Main Course

Servings

(3–4)

Total time

Calories / serving

626 kcal

Ingredients (11)

serves

1 3 1/4-pound whole chicken, skinnedchicken
1/4 cup lemon juicelemon-juice
1 2-inch piece peeled ginger, choppedginger
3 cloves garlic, choppedgarlic
3 small fresh green chilies, chopped
1 teaspoon saltsalt
2 tablespoons extra virgin olive oilextra-virgin-olive-oil
1 teaspoon ground cumincumin
1 teaspoon ground coriandercoriander
1/2 teaspoon chili powder, preferably coarsely groundchili-powder
Freshly ground black pepperpepper

Instructions (4 steps)

01Cut two deep diagonal slits, down to the bone, in each chicken breast and one in each leg and thigh. Place chicken, breast side up, on a sheet of heavy-duty foil large enough to enclose it. Place in a roasting pan.
02Place lemon juice, ginger, garlic, chilies, salt, oil, cumin and coriander in a blender and process to a thick purée. Rub purée over chicken, inside and out, and into slits. Set chicken aside 30 minutes.
03

Pantry check

Data quality

servings.value✓

times.totalMinutes✓

nutrition.calories✓

recipeCuisine✓

recipeCategory✓

rating✓

description✓

image (URL only)✓

Rich recipe — supports nutrition-aware planning.