Rock Cornish Game Hens with Curry
Elevate your dinner table with the exotic flavors of Rock Cornish Game Hens with Curry, a dish that combines tender, golden-browned game hens with a richly spiced coconut curry sauce. Perfectly seasoned with a fragrant blend of curry powder, turmeric, cumin, and coriander, these game hens are roasted to juicy perfection after being seared for a crisp, flavorful crust. The creamy coconut milk and bright lime juice create a luscious sauce that's perfect for spooning over steamed rice or soaking up with naan bread. Finished with a garnish of fresh cilantro, this impressive yet approachable recipe is ideal for special occasions or a flavorful weeknight meal. With its balance of bold spices and comforting textures, this dish will transport your taste buds on a global culinary adventure.
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Recipe Information
Ingredients
- 4 pieces Rock Cornish game hens
- 3 tablespoons olive oil
- 2 tablespoons unsalted butter
- 1 large yellow onion, finely chopped
- 3 cloves garlic cloves, minced
- 1 tablespoon fresh ginger, grated
- 2 tablespoons curry powder
- 1 teaspoon ground turmeric
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 0.5 teaspoon cayenne pepper
- 1 cup canned coconut milk
- 1 cup low-sodium chicken broth
- 2 tablespoons lime juice
- 2 tablespoons fresh cilantro leaves, chopped
- 1 teaspoon salt
- 0.5 teaspoon black pepper, freshly ground
Instructions
Preheat your oven to 375°F (190°C).
Rinse the Rock Cornish game hens under cold water, then pat them dry with paper towels.
Season the hens generously with salt and ground black pepper, both inside and out.
In a large, oven-safe skillet, heat 2 tablespoons of olive oil over medium heat. Sear the game hens in batches, about 3-4 minutes per side, until golden brown. Transfer the seared hens to a plate and set aside.
Reduce the heat to medium-low. Add the remaining 1 tablespoon of olive oil and 2 tablespoons of butter to the skillet.
Stir in the chopped onion and sauté for 5-6 minutes, until translucent and softened.
Add the garlic and grated ginger, cooking for an additional 1 minute until fragrant.
Sprinkle in the curry powder, turmeric, cumin, coriander, and cayenne pepper. Toast the spices for 1-2 minutes, stirring constantly, to release their aromas.
Slowly pour in the coconut milk and chicken broth, using a wooden spoon to scrape up any brown bits from the bottom of the skillet.
Stir in the lime juice, then return the seared game hens to the skillet, spooning some of the sauce over the hens.
Transfer the skillet to the preheated oven and roast the hens for 40-50 minutes, or until the internal temperature of the hens reaches 165°F (74°C). Baste the hens with the curry sauce every 15 minutes for extra flavor.
Remove the skillet from the oven and let the hens rest for 5 minutes before serving.
Garnish with freshly chopped cilantro and serve the hens with steamed rice or naan bread, accompanied by the curry sauce.
Nutrition Facts
Calories |
1287 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 88.6 g | 114% | |
| Saturated Fat | 33.1 g | 165% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 416 mg | 139% | |
| Sodium | 1905 mg | 83% | |
| Total Carbohydrate | 9.1 g | 3% | |
| Dietary Fiber | 2.1 g | 8% | |
| Total Sugars | 2.8 g | ||
| Protein | 112.6 g | 225% | |
| Vitamin D | 2.6 mcg | 13% | |
| Calcium | 114 mg | 9% | |
| Iron | 10.6 mg | 59% | |
| Potassium | 1284 mg | 27% | |
*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.
