Curried Roast Chicken, Durban Style
Updated May 23, 2024
- Total Time
- 2 hours
- Rating
- Comments
- Read comments
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Ingredients
- 13¼-pound whole chicken, skinned
- ¼cup lemon juice
- 12-inch piece peeled ginger, chopped
- 3cloves garlic, chopped
- 3small fresh green chilies, chopped
- 1teaspoon salt
- 2tablespoons extra virgin olive oil
- 1teaspoon ground cumin
- 1teaspoon ground coriander
- ½teaspoon chili powder, preferably coarsely ground
- Freshly ground black pepper
Nutritional analysis per serving (4 servings)
626 calories; 45 grams fat; 12 grams saturated fat; 0 grams trans fat; 21 grams monounsaturated fat; 9 grams polyunsaturated fat; 6 grams carbohydrates; 1 gram dietary fiber; 2 grams sugars; 48 grams protein; 771 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Cut 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.
- Step 2
Place 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.
- Step 3
Heat oven to 400 degrees. Dust chicken with chili powder and black pepper, enclose in foil and crimp to seal. Roast 1 hour.
- Step 4
Open foil and baste chicken. Return, uncovered, to oven for 15 minutes, basting twice more. Transfer chicken to serving platter. Pour juices from foil into a small dish and serve alongside chicken.
Private Notes
Comments
Delicious recipe! Experimented by not skinning the chicken and rubbing the puree under the skin. The skin ended up mostly melting away -- just the wings and legs retained the skin -- and the chicken was incredibly moist and flavorful. Served with rice. Will definitely make this again!
This is a favorite. I find it works best if you double the recipe, and use ~10 oz. sliced button mushrooms to stuff the cavities of the two chickens.
Would also recommend doing the initial roast at 450 for an hour, rather than 400.
Serve with rice!
Really great - The second day!! With all the skin off the chicken the juices are not greasy. The juices and spices come together in a bright yellow explosion. I literally drank all of the juice. Needs more salt.
I have made this recipe numerous times and it is one of my go to recipes, I love it. Sometimes I make a spicy cilantro sauce to serve with it but not always. The deep cuts in the chicken allow it cook quickly and leave a the white meat moist.
Wondering if it works to marinate the chicken for longer - say 6-12 hours, or would the lemon juice cause flesh to break down?
This was quite delicious. Perhaps because I live in New Mexico I thought it could pass as a Northern New Mexican dish. Most of the ingredients, save for the ginger, are often used together here. I have one question, however. This is a Madhur Jaffrey dish “adapted” by Fabricant, but there’s nothing in the recipe explaining just what Fabricant changed — if anything — from the original. I’d be curious to know.
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