Curried Roasted Chicken Recipe

Name: Curried Roasted Chicken
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Meat & Poultry
Ingredients: 5-7 pound roaster chicken, rinsed and patted dry; 1 tablespoon vegetable oil; 1 tablespoon curry powder plus 1 teaspoon; salt & freshly ground pepper; 1 medium onion, quartered; 8 cloves; 1/2 lemon; 2 cups chicken broth; 2 tablespoons mango chutney; 2 tablespoons flour (more or less) for thickening sauce

Servings: persons

5-7 pound roaster chicken, rinsed and patted dry
1 tablespoon vegetable oil
1 tablespoon curry powder plus 1 teaspoon
salt & freshly ground pepper
1 medium onion, quartered
8 cloves
1/2 lemon
2 cups chicken broth
2 tablespoons mango chutney
2 tablespoons flour (more or less) for thickening sauce

1
Preheat oven to 350u00b0. Combine the oil and 1 tablespoon curry powder in a small bowl. Rub under the skin of the breast of the chicken (use small plastic bags over your hands for this step). Rub any remaining curry over the skin of the rest of the chicken. Sprinkle with salt and pepper. Stud the onion quarters with the cloves and place into the roaster cavity along with the lemon.
2
Place chicken in a roasting pan (if you have a rack for your pan, use it to keep the chicken above the juices). Roast at 350u00b0 for about 2 1/2 hours, or until a thermometer reads at least 160u00b0.
3
Place chicken on a platter and cover with foil to keep warm. Pour off and reserve all but about three tablespoons of pan drippings. Allow reserve to cool slightly and separate. Skim and discard fat.
4
Remove onion and lemon from roaster. Discard lemon. Chop onion and add to roasting pan with flour. Mix well and cook over medium heat. When hot, gradually whisk in the chicken broth and the reserved drippings. Stir in the chutney and season with salt, pepper and remaining curry powder.
5
Slice the chicken and serve with the chutney gravy.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 5-7 pound roaster chicken, rinsed and patted dry, 1 tablespoon vegetable oil, 1 tablespoon curry powder plus 1 teaspoon, salt & freshly ground pepper, and more.

Yes, Curried Roasted Chicken falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Curried Roasted Chicken

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