Perhaps it was the sun that inspired me that day but there was this great desire to roast chicken with a deep yellow colour. The only ingredient I could think of to achieve this goal was "turmeric". Ooo..nothing else? Yellow curry powder, perhaps!
I went with turmeric and so was born my version of Turmeric Roast Chicken ♥
Mmm..mmm..it does look good! Tastes just okay being mildly spicy and sweet-saltish like but not quite what I had in "mind". I had imagined a more robust flavour so I guess I'll be playing around with how I season this the next time I attempt this recipe.
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| Turmeric Roast Chicken with Potatoes and Onions at the sides |
Ingredients:
For the paste : 1½ tsp turmeric powder, 2 medium onions and 2 garlic cloves roughly chopped, bit ginger, 2 red chillies (seeded) - blend all together with just enough water into a medium thick paste.
For the seasoning, this would be up to you because I'm still working on it. I've got salt, sour plum juice mixed into the paste and then, a bit of honey which I brushed on at the end of baking time.
How-to:
1) Place the chicken, whole, onto a baking tray. Rub some of the paste all over the chicken.
2) Pour the remainder of the paste onto the chicken and bake this in a pre-heated oven at 190C for 1-2hours (depending on the size of the chicken).
The chicken was basted a couple of times in between because I was excited about keeping the colour intact.
I also brushed some honey onto the chicken in the last 5-10 minutes of baking time, keeping close watch to ensure it doesn't burn. I know what honey does! I could not resist doing this because I really wanted a little "sweet" to top it off.
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| Turmeric Roast Chicken - In progress |
Well, that's that. It's back to the drawing board for me. Happy experimenting!
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