I like this whole idea to inventing my own recipes. Of course, when time is on my side, not always though, whenever I can squeeze in pretty much. Inventing recipes by far is my proud moment to food happiness (Malaysian Lamb Curry Noodles). Call me the recipe inventor or recipe influencer (Grilled Chicken Wings & Baked Cornflakes Chicken) if you feel you should. Thus, henceforth, therefore, my this time invention is Curried Roast Chicken (Chicken Curry Potatoes & Indian Chicken Curry). Chicken of course is the main highlight, but instead of one whole chicken, I opted for two pieces (Honey Chilli Chicken, Chicken Wanton Soup & Chicken Feet Salad) due to me dining alone. Nothing worrying, nothing nor intimidating, neither you should be over concern, over the word curried. Not for my recipes though. Basically, you make this Curried Roast Chicken (Cashew Masala Chicken, Butter Chicken, Sesame Chicken & Sweet Chilli Chicken) with your pantry friendly ingredients I reckon. Obviously curry leaves scented. Yes, curry leaves for roast chicken. Remember, I already told you, my invention? What shouldn't we use curry leaves for a roast, you tell me please? Curry leaves coupled alongside curry powder, ginger juice, garlic juice, onion juice, oil and salt. Crispy utterly on the outside, tender bite inside, and amazing curry leaf scented Curried Roast Chicken.
2 pieces ( about 350g) of chicken breast (with bones)
1 tbsp meat curry powder
3 sprigs curry leaves - roughly shredded
1 tsp ginger juice
1 tsp garlic juice
1 tbsp onion juice
Salt for taste
2 tbsp oil
Rub chicken pieces with all the ingredients except oil.
Gently poke with a fork to sip the ingredients inside.
Marinate for at least 4 hours.
Smear a baking pan with oil and place the chicken pieces inside alongside the marinated ingredients. .
Bake on a preheated oven (10 mins) at 180C (more of less) for about 50 mins or until chicken is cooked and crispy on the outside.Serve on a bed of lettuce leaves with some slices of cucumber (optional)