Vindaloo Roast Chicken: A Goan Twist On A Classic Recipe

By Devi Poojari

This roast chicken recipe harnesses all the flavours of a classic Goan vindaloo curry to make the juiciest, whole-roasted chicken – perfect to make as a centrepiece for your family-style meals.

INGREDIENTS

1 whole chicken, skinned 7 Kashmiri red chillies 6-7 cloves 7 whole black peppercorns 1 cinnamon stick 1 teaspoon cumin seeds 5 tablespoons ginger-garlic paste 2 tablespoons tamarind pulp 1 tablespoon jaggery powder ½ cup coconut vinegar 4 tablespoons butter Salt and pepper, to taste

METHOD

Wash and pat dry the whole chicken thoroughly and sprinkle a generous amount of salt all over its outer surface and inner crevice.

METHOD

Allow it to sit on a tray in your fridge overnight before you take it out and bring it to room temperature.

METHOD

Toast the whole spices in a dry pan until aromatic and add it to a blender jar along with the remaining ingredients to grind to a smooth paste.

METHOD

Apply the vindaloo paste all over the chicken and make sure to apply some on the insides too.

METHOD

Add a couple of halved lemons and a whole head of garlic into the crevice and roast in a preheated oven at 180 degrees Celsius.

METHOD

Keep turning the chicken over at regular intervals to ensure that it cooks evenly on all sides.

METHOD

This should take anywhere between 75-90 minutes, after which let it rest on a wire rack for 20 minutes before you carve into it.

METHOD

Serve warm with roast potatoes, salad and some rice.