Baked Curry Chicken and Potatoes


Jason and I love curry chicken to bits. In fact, any variety of curry chicken will be inhaled in our presence. My favorite of all time is Nyonya Curry Chicken, because it is part of my upbringing. Here in the US, my favorite is the ‘Indian’ Chicken Tikka Masala, but I’ll take just about all curry chickens that cross my path. Likewise with Jason.

As such, I decided to experiment on a roasted curry chicken recipe by first making a curry rub for the chicken. Here goes crispy curry chicken awesomeness!

  • 1 whole chicken
  • 4 potatoes, cut into 8 wedges each
Ingredients for Curry Rub
  • 2 tablespoons curry powder
  • 1 teaspoon coarse salt
  • 1 teaspoon freshly ground black pepper
  • 1/2 teaspoon cumin powder
  • 1/2 teaspoon tumeric powder
  • 1/2 teaspoon lemongrass powder (optional)

Directions for Preparing Chicken

Wash the chicken under a running tap until it seems clean. (Pluck off any feathers if it was not cleaned properly.)

With a pair of kitchen shears, cut off the neck (keep – good for making chicken stock) and butt (throw away).

Put your entire hand under the skin of the chicken, move it around, and detach the entire chicken skin from the chicken meat. At the end of this step, the only skin that is attached to the meat would be the skin on the chicken wings. Everywhere else, the skin covers the chicken meat, but is not attached to it. This step is very important for getting nice crispy chicken.

Trim off all the fat you can find. Leave as little fat as possible on the chicken. (For the some people who think fat is skin, well, it isn’t.)

Give the chicken a thorough massage, making sure there are no ‘stiff’ muscles in the chicken.

Generously pour coarse salt over every inch of chicken skin and rub vigorously, like you are giving the chicken a salt scrub. (Except, you are giving the chicken a salt scrub.) With this salt scrub, you are removing the remaining feather bits on the chicken, and the thin yellow-ish layer of old skin on the chicken.

Wash the salt off the chicken. (The chicken skin should now be smoother than a baby’s butt.)

Put the chicken on a chicken roaster, and put the entire roaster into the fridge for a night. Tomorrow, the chicken skin should be completely dry.

Method for Cooking Chicken
bcurry2The next day, take the chicken out of the fridge and drain the chicken roaster pan of any chicken liquids.

Mix all the ingredients for the curry rub in a small bowl.

Spread the curry rub onto the chicken everywhere, both under the skin and on the skin.

Place the chicken in a baking dish, and spread the potato wedges around the chicken in the baking dish.

Roast the chicken in the oven for 45min to 55min at 375F.

When the chicken is done, take it out, let it rest for 5-10min for the juices to redistribute, then cut and serve.


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