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  1. Home
  2. Dinner Tonight

Crispy Roast Curried Chicken with Potatoes

Take your roast chook to a whole new level with this new twist! - by Kim Meredith
  • 22 Apr 2020
Crispy Roast Curried Chicken with Potatoes
Prep: 10 Minutes - Cook: 130 Minutes - Easy - Serves 4
Proudly supported by

TIP! Instead of boiling potatoes, try placing them in a microwave-safe bowl, cover with damp absorbent kitchen paper and microwave on High (100%) for about 12 minutes, or until tender.

Ingredients

2kg whole chicken

1.5kg chat potatoes, halved

Green salad, to serve (optional)

MAYONNAISE RUB

½ cup whole egg mayonnaise

4 cloves garlic, crushed

1 tablespoon mild curry powder

Method

  1. Pat chicken dry, inside and outside, with absorbent kitchen paper. Tuck wings underneath body. Tie legs together with kitchen string. Place in an oiled, large, flameproof roasting pan. 

  2. To make rub, combine all ingredients in a bowl. Reserve 1/3 cup for potatoes. Spread remaining rub evenly over chicken. Season with salt and pepper. 

  3. Cook in a moderate oven (180C) oven for about 1 hour and 30 minutes, or until juices run clear when a skewer is inserted into the thickest part of the thigh. Transfer chicken to a large plate. Lightly cover with foil. 

  4. Set aside roasting pan (do not rinse). Increase oven temperature to very hot (220C).

  5. Meanwhile, boil potatoes in a large saucepan of water for about 10 to 12 minutes or until tender. Drain. Toss potatoes with reserved rub in a large bowl. Transfer to the roasting pan. Season with salt and pepper. 

  6. Cook in very hot oven, turning halfway, for about 20 minutes, or until golden brown. Remove. 

  7. Serve chicken with potatoes and green salad (optional).

Kim Meredith
Kim Meredith is a contributor to New Idea Food.

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