Curry Roast Chicken
Experience bold and exotic flavors with this Curry Roast Chicken recipe, perfect for spicing up your dinner table. Featuring a whole chicken marinated in a luscious blend of Greek yogurt, curry powder, and fragrant spices like cumin, coriander, turmeric, and paprika, this dish is bursting with aromatic warmth. Fresh ginger, garlic, and a splash of lemon juice elevate the marinade, infusing every bite with a delightful tang and depth. Roasted to perfection until the skin is golden and the meat tender and juicy, this curry-spiced roast chicken is a stunning centerpiece for any meal. Garnished with fresh cilantro and served with rice, naan, or roasted vegetables, it’s a feast that combines vibrant Indian-inspired flavors with comforting roast chicken goodness. Whether you’re planning a special gathering or an indulgent family dinner, this recipe promises both simplicity and unforgettable taste.
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Recipe Information
Ingredients
- 4 pounds Whole chicken
- 1 cup Greek yogurt
- 2 tablespoons Curry powder
- 1 teaspoon Ground cumin
- 1 teaspoon Ground coriander
- 1 teaspoon Paprika
- 0.5 teaspoon Turmeric powder
- 3 Garlic cloves, minced
- 1 tablespoon Fresh ginger, grated
- 2 tablespoons Lemon juice
- 2 tablespoons Olive oil
- 2 teaspoons Salt
- 1 teaspoon Black pepper
- 2 tablespoons Fresh cilantro, chopped (optional, for garnish)
Instructions
Clean the whole chicken by rinsing it with cold water and pat it dry with paper towels. Remove any excess fat and ensure the cavity is empty.
In a large mixing bowl, combine the Greek yogurt, curry powder, ground cumin, ground coriander, paprika, turmeric powder, minced garlic, grated ginger, lemon juice, olive oil, salt, and black pepper. Mix well to form a thick marinade.
Rub the marinade all over the chicken, ensuring to coat the skin and inside the cavity evenly. Tuck the wing tips under the chicken, and if desired, tie the legs together with kitchen twine to ensure even cooking.
Place the marinated chicken in a large bowl or shallow dish, cover with plastic wrap, and refrigerate for at least 2 hours or overnight for best flavor.
Preheat the oven to 400°F (200°C). Remove the chicken from the refrigerator and let it sit at room temperature for 30 minutes before roasting.
Transfer the marinated chicken to a roasting pan, breast side up. Pour any remaining marinade over the chicken.
Roast the chicken in the preheated oven for 1 hour and 30 minutes, or until the internal temperature reaches 165°F (74°C) when measured in the thickest part of the thigh, and the skin is golden and crispy. Baste the chicken with its own juices every 20-30 minutes to keep it moist.
Once fully cooked, remove the chicken from the oven and let it rest for 10-15 minutes before carving to allow the juices to redistribute.
Garnish with fresh chopped cilantro if desired, and serve warm. Pair with rice, roasted vegetables, or naan bread for a complete meal.
Nutrition Facts
Calories |
727 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 45.3 g | 58% | |
| Saturated Fat | 9.3 g | 46% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 144 mg | 48% | |
| Sodium | 9039 mg | 393% | |
| Total Carbohydrate | 21.7 g | 8% | |
| Dietary Fiber | 3.5 g | 12% | |
| Total Sugars | 7.6 g | ||
| Protein | 52.5 g | 105% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 266 mg | 20% | |
| Iron | 14.8 mg | 82% | |
| Potassium | 908 mg | 19% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
