by Zahirah
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my 18 recipes »
Zahirah's Notes:
1 Chicken, whole Ask a question about this ingredient
3 Onions, cut into wedges Ask a question about this ingredient
3 Potatoes, cut into wedges Ask a question about this ingredient
3 Granny Smith apples, cut into wedges Ask a question about this ingredient
2 cups Coconut milk Ask a question about this ingredient
1 cup Chicken stock, preferably homemade Ask a question about this ingredient
1/2 cup Shredded coconut Ask a question about this ingredient
3 tablespoons Curry powder Ask a question about this ingredient
2 tablespoons Red pepper flakes Ask a question about this ingredient
Olive oil Ask a question about this ingredient
Sea salt & Pepper, to taste Ask a question about this ingredient
Preheat oven to 350°F/180°C
Ask a question about this stepPrepare the onions, potatoes, and apples, and line the roasting pan with them.
Ask a question about this stepAfter washing down the bird, rub it all over with olive oil and then curry. Place it in the roasting pan, on top of the apples and veggies, and sprinkle everything with salt, pepper, and red pepper flakes.
Ask a question about this stepBathe everything with chicken stock and then coconut milk.
Ask a question about this stepPlace the pan into the oven for at least an hour, depending on the size of your bird. The large, free-range chickens I purchase generally take between 1 hour and 20 minutes and 1 hour 45 minutes. Halfway through, baste the chicken and the apples/veggies with some of the sauce.
Ask a question about this stepEnjoy!
Ask a question about this stepThis looks wonderful and a nice change in flavors. I'm trying this next!
Let me know how it comes out! A friend just tried it the other evening, and really liked it.
This is by far my favorite roasted chicken so far. Tomorrow I'm uploading my second favorite recipe.
It's funny: I know how lucky I am to be able to take this time off, but sometimes I do feel like I should speed up with figuring out what I want to do next. I'm not used to having free time.
The funniest thing of all is that before the time off, I hated cooking. So I've definitely made at least one great discovery about myself since I stopped working!
This looks great, I can't wait to try it out! I'm envious of your sabbatical life you are leading now!
Eugenia is the author of the book Well-Preserved and writes about homemade food preservation for the Denver Post's Well-Preserved blog.
Let me know how you like it. I loved this recipe, and I'll be doing it again soon. Enjoy!