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Rajah_Curried_roast_chicken_potatoes

Curried Roast Chicken with Baby Potatoes 
  • 6 People
  • 165 min.
  • easy 
Our Rajah All-In-One Curry Powder is indeed an all-rounder in the kitchen. Combine it with yoghurt, garlic and tomato paste to create a spicy golden finish for tender chicken roasted on a bed of onions, garlic cloves and baby potatoes. Ninety minutes later, Sunday lunch is on the table! 
Ingredients
  • 125 ml (½ cup) plain yoghurt
  • the zest and juice of 1 lemon
  • 4 cloves garlic, peeled and minced
  • 60 ml (4 Tbsp) tomato paste
  • 45 ml (3 Tbsp) Rajah All-In-One Curry Powder
  • 15 ml (1 Tbsp) Robertsons Turmeric
  • salt and ground pepper, to taste
  • 1 whole chicken
  • 2 large onions, peeled and sliced into 1cm-thick rounds
  • 1 kg baby potatoes, washed
  • 4 whole cloves garlic, peeled
  • 45 ml (3 Tbsp) olive oil
Cooking Method

  1. In a big bowl, mix together the yoghurt, lemon zest and juice, minced garlic, tomato paste, Rajah All-In-One Curry Powder, Robertsons Turmeric and a big pinch of salt and pepper.

  2. Place the chicken in the bowl and massage the mixture all over it. Cover and allow to marinate in the fridge for at least one hour.

  3. Preheat the oven to 180 °C.

  4. Arrange the onion rounds on the base of a roasting dish. Scatter over the baby potatoes and whole garlic cloves.

  5. Drizzle with the olive oil and season to taste with salt and ground black pepper.

  6. Nestle the marinated chicken in the centre of the vegetables.

  7. Roast for 60 to 90 minutes, or until the chicken and potatoes are cooked through.

  8. Serve hot.

  • Nut Free
  • Dairy Free
  • Gluten Free

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