one pot whole chicken curry

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one pot whole chicken curry

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Nell Merionwen

Joined: 02 Jun 2008
Posts: 16300
Location: Beautiful Derbyshire

Posted: Mon Apr 09, 12 2:17 pm Post subject: one pot whole chicken curry

Many years ago I was given a recipe for this by my oldest friend.
I made it quite a few times (in fact I even bought a pot especially for it)
The problem is, it has been some years since I have made it and I never wrote the recipe down

So here is the recipe from memory (I also changed it a bit over the years). If it lacks something later, I'll let you know.

ingredients

One whole free range chicken
two cups of rice
two large onions
a couple of sticks of celery
Half a dozen mushrooms
2 heaped table spoons of curry paste of you choice
a couple of chillies
salt & pepper
a gloop of olive oil
(a cup of water to be added as it's cooking if needed, I never have)

method

First cook the rice until it is al dente with plenty of salt (if you don't season the rice quite well it can taste quite bland) Don't over cook it or you will end up with mush and don't be tempted to not cook it because this doesn't work
Add finely chopped mushrooms and chilli and 1 spoon of curry paste. (I used to use my own blend of herbs and spices but it is so much easier to use premade paste and I can't remember the mix I used)
Stuff the chicken with this mixture when it is cool enough to handle.
Slice the onions into rounds and chop the celery. Pile these on the bottom of a large casserole dish.
Place the stuffed chicken on top. If you have any rice left you can put it around the bottom of the chicken so it ends up cooked in the juices.
Rub the remaining paste over the chicken and pour over the glug of oil.
Cover and cook in the oven at around 150 deg for at least three hours.
Uncover the chicken, if it is a very dry mixture (I've never found it to be) you can spoon over some around the bottom mix of onions and rice.
Put it back in the oven for around 10 mins and turn up the heat to 200 deg. This will simply crisp the skin of the chicken.

Serve it directly from the casserole, spooning the aromatic flavoursome rice out of the chicken (It will have cook fully in the chicken juices and taken on so many good flavours.
The chicken will simply fall apart upon carving.
Yum yum yum....

I suppose it should be served with naan to soak up the juices but I'm a philistine and prefer good old crusty bread.

Barefoot Andrew
Downsizer Moderator

Joined: 21 Mar 2007
Posts: 22780
Location: In the 17th century

Posted: Mon Apr 09, 12 2:19 pm Post subject:
Mmmm. Is it dinner time yet? A.

Nell Merionwen

Joined: 02 Jun 2008
Posts: 16300
Location: Beautiful Derbyshire

Posted: Mon Apr 09, 12 2:24 pm Post subject:

Barefoot Andrew wrote:

Mmmm. Is it dinner time yet?
A.

No, do some work!

Barefoot Andrew
Downsizer Moderator

Joined: 21 Mar 2007
Posts: 22780
Location: In the 17th century

Posted: Mon Apr 09, 12 2:25 pm Post subject:
A.

jamanda
Downsizer Moderator

Joined: 22 Oct 2006
Posts: 35056
Location: Devon

Posted: Mon Apr 09, 12 2:31 pm Post subject:
Sounds nice.

Nell Merionwen

Joined: 02 Jun 2008
Posts: 16300
Location: Beautiful Derbyshire

Posted: Mon Apr 09, 12 2:35 pm Post subject:
thank you, feel free to add it to the recipe database thingy...

jamanda
Downsizer Moderator

Joined: 22 Oct 2006
Posts: 35056
Location: Devon

Posted: Mon Apr 09, 12 2:36 pm Post subject:

Nell Merionwen wrote:

thank you, feel free to add it to the recipe database thingy...

Already done

lottie

Joined: 11 Aug 2005
Posts: 5059
Location: ceredigion

Posted: Mon Apr 09, 12 2:37 pm Post subject:
Thanks ---my until recently non ccooking husband has gone to get a couple of cocks out of the freezer for tomorrow. Muttering "that looks straightforward"

Nell Merionwen

Joined: 02 Jun 2008
Posts: 16300
Location: Beautiful Derbyshire

Posted: Mon Apr 09, 12 2:38 pm Post subject:

lottie wrote:

Thanks

---my until recently non ccooking husband has gone to get a couple of cocks out of the freezer for tomorrow. Muttering "that looks straightforward"

It really is, and the joy of it is that you can adapt it to add what you like to your taste.
I've done it with peppers and courgette at the bottom and paprika in the rice before.

Nell Merionwen

Joined: 02 Jun 2008
Posts: 16300
Location: Beautiful Derbyshire

Posted: Mon Apr 09, 12 4:21 pm Post subject:
smells good already and it's only been in for about half an hour...

Barefoot Andrew
Downsizer Moderator

Joined: 21 Mar 2007
Posts: 22780
Location: In the 17th century

Posted: Mon Apr 09, 12 5:24 pm Post subject:
I feel an appetite brewing... Assisted by this pleasant New Zealand Chardonnay. A.

toggle

Joined: 30 Dec 2006
Posts: 11622
Location: truro

Posted: Mon Apr 09, 12 6:01 pm Post subject:
hmmmmmmmm. might need adapting a little to suit the bf, but i can see that working well.

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