This whole curried roasted chicken is seasoned with curry spices and glazed with a simple mixture of mustard and preserves.
The rubbed mixture of curry powder, lemon, ginger and cumin brings tons of flavor to the skin. A simple glaze is the perfect finishing touch.
What are the main types of chickens?
Chickens are the most common type of poultry in the world. There are three commonly used terms to describe the types of chicken that are sold in the market.
Typical market chicken
Broiler – Any chicken bred and raised specifically for meat production. The term “broiler” is most commonly used in young chickens between 6 and 10 weeks of age, interchangeably, and sometimes combined with the term “fryer”, as in “broiler-fryer”.
Fryer – The USDA defines a roast chicken as 7 to 10 weeks old and weighing between 2 1/2 and 4 1/2 pounds when processed. Grilled chicken can be prepared any way you like.
Roast Chicken – The USDA defines a roast chicken as a chicken that is about 3 to 5 months old and weighs 5 to 7 pounds. Roasters produce more meat per pound than fryers and are usually roasted whole, but it can also be used for other preparations, such as chicken cacciatore.
Broiler, fryer, and roaster are often used interchangeably, depending on how much meat you think you need. They are young chickens raised only for meat, so they do everything from poaching to roasting. Remember, when preparing poultry, chefs know that choosing the right poultry can affect the outcome of the finished dish.
In 2011, the USDA revised the previous definition to reflect the declining age of processed chickens in modern poultry farming, adding Rock Cornish Game Hens.
Rock Cornish Game Hens – Despite its name, the Cornish Game Hen is not wild, but a very young broiler slaughtered at 4 weeks, weighing between 1 and 1 1/2 pounds. Pheasant is a hybrid chicken, a cross between Cornish game and Plymouth or White Rock. It is usually roasted whole or separately.
four other chickens
Capon – a surgically treated asexual male chicken that develops more slowly and accumulates more fat. A capon is about 16 weeks to 8 months old and weighs between 4 and 7 pounds. Capons are usually grilled, yielding plenty of tender, bland meat. Capons are great for baking, but they can also be used for stewing and poaching.
Poussin (pronounced “poo-see”) – chicks that are no more than 28 days old at the time of slaughter. Sometimes also called spring chicken.
Braised Chicken – Braised hens are usually laying hens past their prime, 10 months to 1 1/2 years old. They are older and the flesh is usually firmer and stickier. This chicken works best in stews, where the meat has time to break down during long, moist cooking.
Cock or cockerel – A mature male chicken with little body fat, lean and muscular muscles. Rough skin and tough, dark meat requires long, moist cooking, like the classic French coq au vin. They are rarely found in grocery chains, but can be found in specialty stores and many Asian markets.
Whole chicken, about 1.8 kg
2 thumb-sized ginger roots
1 stalk lemongrass, mashed with a rolling pin
1 lime, quartered
70g pack Massaman curry paste (I used Blue Elephant)
1 teaspoon olive oil
450 g new small potatoes, large halved
400ml/14fl oz canned coconut milk
1 teaspoon brown sugar, any kind
200 g green beans, washed
1 teaspoon fish sauce
2 tablespoons unsalted peanut flour (optional)
Basmati rice, to serve
Place chicken in a roasting pan or large casserole. Roughly chop half the ginger, place it in the cavity of the chicken along with the lemongrass and half the lime, then tie the legs together with string. Mix 1 teaspoon curry paste with oil, rub chicken with it, and season with salt and pepper. Preheat oven to 200°C/fan 180°C/gas mark 6, cover chicken loosely with aluminum foil and place in broiler. After 35 minutes, remove the foil from the bird.
Add the potatoes to the jar and stir in any juice you like. Bake for another 40 minutes, until the chicken is cooked through and golden brown and the potatoes are tender.
>>> More reference: easy fish stew
Remove chicken from mold and cover loosely. Place the plate on the stove, add the remaining curry paste, grate the remaining ginger and fry for 2 minutes until fragrant. Add coconut milk and sugar, then cook until sauce thickens, about 5 minutes.
Add the beans and simmer for another 4 minutes (or until tender), then pour in the fish sauce and any remaining juices, squeezing the remaining lime. Sprinkle with peanuts for an authentic Massaman flavor. Slice the chicken and serve with fried potatoes and basmati rice.
Adding vegetables will make the curry paste a bit runny (as they release moisture as they cook). If you like a thicker curry sauce, you can add some cornstarch to the sauce at the end.
You would like to serve my chicken curry with cooked rice.
This dish is supposed to have a lot of sauce and it’s delicious, so be sure to drizzle the leftover sauce from the tray over the chicken pieces – you really don’t want to waste any.
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