Grammy's Kitchen · Chicken Curry · Roasted Chicken With Curry Rub
One of 171 chicken curry recipes we measured
37 cooks on www.thespruceeats.com rate it 4.1★.
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 171.
| this recipe | typical | |
|---|---|---|
| liquid | 0% | 47% |
| fat | 1% | 3% |
| aromatics | 0% | 17% |
| salt | 0% | 1% |
| vegetables and beans | 0% | 24% |
| collagen idx | 0.8 | 0.8 |
| marbling idx | 0.6 | 0.6 |
Adapts cleanly: dairy-free, egg-free, gluten-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 2268 g | 1 roasting chicken, about 5 pounds |
| salt and pepper | |
| pepper | |
| 12 g | 2 tablespoons curry powder |
| juice of 1/2 lemon | |
| 2 g | 1 teaspoon ground ginger |
| 1 g | 1/2 teaspoon ground cumin |
| 14 g | 1 tablespoon vegetable oil |
| 3 tablespoons peach jam, apricot preserves, or similar | |
| 39 g | 3 tablespoons grainy mustard or brown mustard |
Method: 6 steps, published by www.thespruceeats.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“The curry mix makes for a good marinade except I used fresh ginger and garlic. I then whipped up an orange marmalade/Dijon mustard sauce for the actual baking process (kept skin on) and baked according to your temp and time (15 min.). I then took the chicken o” — a cook