Chicken Curry Pot Roast Recipe
Servings: 1 whole chicken
- 1 whole chicken generously salted with a good quality salt (organic where possible. Did you know most free range chickens in Australia are fed a grain mix that contains American and south American origin GMO corn and soy in there? Not awesome!)
- Ground ginger, ground turmeric, ground cumin, coriander seeds, ground cinnamon and ground onion powder
- 1/2 cup chicken stock
- 1 cup coconut cream
- 4 pcs spring onion stalks whole and thrown into the pot
- 4 pcs roma tomatoes whole and thrown into the pot
Rub into the chicken or at least scatter over it : 1 heaped teaspoon of each of the following spices: Ground ginger, ground turmeric, ground cumin, coriander seeds, ground cinnamon and ground onion powder
Then pour over the top the rest of the ingredients so that the spices pour down into the liquid:
What else to do
The purpose of dumping everything into the pot while it’s on the stove is just to get things heating up.
Once it’s all in there, pop into a 150C oven for 3 hours with the lid on. Baste once or twice if you fancy but really, the steamy spice vapours will flavour the chook and keep it moist so it’s not essential.
If you’re using a slow cooker, go low for 8-9 hours.
Take out and enjoy with fresh coriander and mint if you have them.
Serve on a bed of half rice / half grated zucchini which is a family favourite, or cauliflower rice, or whatever you fancy.