Curried Roast Chicken, Durban Style Recipe (2024)

Delicious recipe! Experimented by not skinning the chicken and rubbing the puree under the skin. The skin ended up mostly melting away -- just the wings and legs retained the skin -- and the chicken was incredibly moist and flavorful. Served with rice. Will definitely make this again!

Really great - The second day!! With all the skin off the chicken the juices are not greasy. The juices and spices come together in a bright yellow explosion. I literally drank all of the juice. Needs more salt.

I love this. I pretty much double the volume for all spices and the lemon juice to make an intense flavour. I serve it with plain rice and salad.

Worked brilliantly, both hot and cold. Also excellent in coronation chicken sandwiches. We accompanied the hot version with Madhur Jaffrey's black pepper potatoes.

It was late and I was hungry and inspired by this recipe so instead of making the paste I used a jar of thai red curry paste and it was fantastic and easy. Spatchco*cked the bird and put in my cast iron. Squeezed a couple of limes over the whole bird and into the juice.

My husband said this was truly extraordinary. The chicken was perfectly cooked and the sauce balanced with just enough heat. I used bone in chicken thighs without the skin and followed the recipe exactly. Bonus: the foil makes it easy to clean up.

Careful about cooking time: depending on perhaps how many layers of foil you put on your bird, it *may* take quite a bit longer than 1 hour to cook. I cooked my chicken for 1 hour on Convection Roast at 400 (so equivalent to 425), them without foil for the requisite 15 minutes and it was still raw. I did use 3 layers of crisscross foil and the chicken was about 4 lbs. That said, the chicken was moist and delicious once eventually cooked.

Read the ingredient list.

Oh my goodness! This is so very good. Loved that the skin was removed before cooking; it's much less greasy that way. However, I found the breast meat a little dry so I think I'll use four thigh and drumstick pieces next time. Next week?

I was so excited to see this recipe for sentimental reasons. I met my husband 37 years ago, and the first meal I cooked for him was Indian. He was not a cook and said he didn't even know one could cook Indian food at home. So the next time he came for dinner he cooked the whole meal himself. I laid out everything, including the skinned chicken for this recipe, and I instructed from a kitchen stool. He cooked the entire meal without me touching anything. We now cook together.

Wondering if it works to marinate the chicken for longer - say 6-12 hours, or would the lemon juice cause flesh to break down?

This was quite delicious. Perhaps because I live in New Mexico I thought it could pass as a Northern New Mexican dish. Most of the ingredients, save for the ginger, are often used together here. I have one question, however. This is a Madhur Jaffrey dish “adapted” by Fabricant, but there’s nothing in the recipe explaining just what Fabricant changed — if anything — from the original. I’d be curious to know.

Try 425 for an hour.

Used two poblano chili’s. No foil, skin on, globbed paste under the skin. Roasted in the cast iron at 400. Took over an hour. Worth it. Served with saffron rice and Indian spinach and broccoli purée.

Great, needs more salt. I liked it without skin and will try just loosening it and rubbing chicken down next time. I made it with the Sam Sifton baked rice recipe and it was wonderful.

This was UNBELIEVABLE. My boyfriend and his cousin were blow away to the point where they were picking at the chicken carcass. I served it with rice and green beans. You have to make it! It won’t disappoint.

This is my new favorite way to roast chicken, although I don't remove the skin like some of the other commenters. I LOVE that it doesn't destroy my oven with fat, and it turns out moist and delicious!

The flavor was clean and bright. Could use a little more salt for my taste. The chicken, despite being larger than the recipe called for, was overcooked after the first hour in the foil, so I never even made it to the basting step. The breast was dry which I HATE. I see other reviews saying theirs were undercooked, but I say pull at 45 and temp the breast. You can always wrap it up and put it back in but once it’s overcooked there is nothing to be done. The juices are lovely.

Wonderful dinner. I added quartered sweet potatoes from the beginning and sliced zucchini for the final 15 minutes - both turned out great and added nicely to the meal.

Does Chili powder refer to Cayenne pepper here?Would appreciate insight...

Made it with 8 chicken thighs using an additional 1 tsp hot curry powder. Cooked skin side down for 20 min and 45 minutes skin side up with fingerling potatoes. Delicious! My wife wants it added to the rotation.

This flavor profile looks amazing, but the skin is basically the best part of a roast chicken IMO. Anyone tried it skin on?

I didn't have lemons in the kitchen so I substituted limes. The flavorsworked very well together. Also, the recipe produces a very juicy chicken.This will become a permanent part of my repertoire.

Great recipe! Easy and tasty and mesmerizing flavor. Served with Beaujolais which worked very well. I used a larger chicken (5 pounds) so it took longer to cook. Served with rice; no bread to mop the pan juices! (So sad!)

I was going to follow many of the other commenters and keep the skin on, but I quickly noticed that it was easy to remove the skin. It turned out wonderful! Will definitely make this again!