This Curry Roasted Chicken and Gravy recipe is good for the soul. Curry compound butter is stuffed in between meat and skin and the outer skin is blessed with a dry curry rub. It’s juicy on the inside with well-seasoned crispy skin. The drippings from the roasted chicken give the gravy a delicious depth of flavor. The chicken is spatchcocked which helps it cook evenly.
Why Curry?
A few years ago when visiting Morocco I went to the Souk in Marrakech. I will never forget the beautiful mountains of richly colored spices that perfumed the air.
I bought some curry to take home because it was so special. The curry powder in Morocco was 10 times as potent as what’s available at the local markets in the US. Once I returned home, I made Curry Roasted Chicken and it was to die for!
Velvety Curry Gravy
The chicken is roasted on top of lemongrass, ginger, red onion, garlic, fresh herbs, white wine, and chicken broth. The drippings from the chicken and the curry compound butter adds so much flavor to the both. Once the chicken is cooked the remaining liquids and ingredients are poured into a sauce pan to simmer then strained leaving us with a velvety curry chicken broth.
This Curry Roasted Chicken and Gravy is a hearty and cozy meal that can feed the entire family. You can serve this dish with creamy mashed potatoes, rice, quinoa, or barley.
Curry Roasted Chicken & Gravy
Equipment
- Kitchen shears
- Baking sheet
- Rack
- Pot
- Spoon
- Mesh strainer
Ingredients
- 1 whole chicken
- 2 tbsp olive oil
Curry Compound Butter
- 1 stick of butter
- 1/4 cup red onion (blended)
- 3 garlic cloves (garlic press or grated preferred)
- 2 tbsp Live Moore Essential Salt
- 1 tbsp curry powder
- 1 tsp garam masala
- 1 tsp Live Moore Shallot & Garlic Seasoning
- 1 tsp paprika
- 1/2 tsp white pepper
Curry Dry Rub
- 1 tbsp Live Moore Essential Salt
- 1/2 tsp paprika
- 2 tsp Live Moore Shallot & Garlic Seasoning
- 1/2 tsp white pepper
- 1/2 tsp garam masala
- 1 tsp curry powder
Curry Gravy
- 1/2 red onion (chopped)
- 1 bulb of garlic (sliced in half)
- 3 sprigs of rosemary
- 3 sprigs of thyme
- 2 stalks of lemongrass
- 3 tbsp ginger (peel the skin and roughly chop)
- 1 cup chicken broth
- 1/4 cup white wine
- 1 tsp cornstarch
Instructions
- Rinse, dry, and spatchcock the chicken.
- Use a spoon to separate the skin from the meat. Place the compound butter between the skin and the meat.
- Rub the outside of the chicken with olive oil, then cover the chicken in the dry spice rub. Drizzle olive oil over the chicken.
- Add onion, garlic, ginger, lemongrass, herbs, chicken broth, and white wine to the baking sheet.
- Place the chicken on top (use a baking sheet rack if possible). Cover the chicken with foil and bake for 50 mins. Uncover the chicken and allow it to roast for 10-20 mins. Remove the chicken and allow it to rest for 15 minutes.
- Pour the juices, garlic, ginger, lemongrass, and herbs from the baking dish into a small pot. Add 1 cup of chicken broth, and cornstarch and allow it to boil and reduce. Then, strain, and serve with the Curry Chicken.
