Another year and more chicken
Steve and I went to dinner on Saturday night and while out The teenagers made me a birthday cake. It’s my 41st birthday (deep breath) and they saved that cake all day on Sunday so that we could have it after dinner. While I had to pretend not to look, they lit the candles (as if I didn’t know what they were doing once the room heated up).
My wish was to have 24-year-old lungs so that I could blow these candles out! 😦 I also wish I had more of these very cute teenagers (sometimes) because they were lovely (and I never use that word). They even woke up this morning before 10:30 a.m. to clean their rooms and give me a birthday hug. Who needs presents?
Ignore aging and get back to food…..Do you read magazines or books and mark the pages vowing to make that recipe? Maybe you read other blogs that you
like less than mine love and bookmark their recipes?
You have every good intention of cooking up a feast but forget about it as soon as
Housewives of Orange County Jeopardy comes on.
This chicken recipe has been floating around in my to cook list forever. It’s very heavily spiced and perfect for anyone who loves Indian flavors.
Cinnamon Curry Roast Chicken with Tomato Yogurt Sauce
Created by Rori Trovato (Oprah.com)
No offense but long recipe titles annoy me. Curry Chicken with Yogurt would have been fine thanks.
In any case, super good recipe even though I did mess around with it
a lot a bit.
I used a chicken almost a 1/3 the size so I doubled the spices.
- 1 (6-pound) roasting chicken
- 2 teaspoons cumin
- 1 teaspoon black pepper
- 1 teaspoon coriander
- 1 tsp cardamom
- 2 tablespoons curry powder
- 2 teaspoons ground cinnamon
- 1 teaspoon red pepper flakes
- 1 head garlic cloves separated and unpeeled, plus 6 cloves, peeled
- 3 tablespoons finely grated ginger
- 2 tablespoon olive oil
- 2 teaspoons salt
- 4 shallots , unpeeled and quartered
- 3 sticks cinnamon
- 1 cup chicken broth
- 1 cup low-fat plain yogurt , at room temperature
- 2 tomatoes , seeded and chopped
- 3 tablespoons chopped cilantro
Finely chop peeled garlic cloves and combine with ginger and olive oil in a small bowl. Rub mixture over entire chicken. Sprinkle with salt, then with spice mixture. Place unpeeled garlic, shallots and cinnamon sticks inside chicken cavity.
Roast 30 minutes (no lid) before basting with 1/2 cup chicken broth. Roast 20 minutes more, then baste with remaining 1/2 cup broth (I used water). Continue cooking until juices run clear when chicken is pierced with a knife and meat is no longer pink, about 1 hour and 15 minutes total. Remove from oven and cool slightly.
To make sauce: Transfer juices from pan into a saucepan and bring to a boil. Reduce heat. Slowly add in yogurt, stirring constantly with a whisk so yogurt doesn’t curdle. Remove from heat. Add tomatoes and cilantro and you could even chop up the cooked shallots and add to the sauce (which I did).
I served this with diced, roasted potatoes and roasted brussel sprouts. This was delicious and the chicken was so flavorful that next time I would serve it with chickpeas and diced tomatoes with nothing but a little salt and pepper. I ate the leftovers the next day in a kale and red pepper salad.
Now I’m off to have a
cold hot bath in my most favorite Lush bath bombs that I received as a bday gift. Heaven