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Roast chicken with curry leaf dukkah

Golden roast chicken with a crunchy curry leaf dukkah crust.
Nutty, toasty, and warmly spiced, with sweet shallot notes.
Serve it hot and enjoy every crisp bite and juicy pull.

dinner ⏱ 95 min 820 kcal / portion 8.0 g carbs / portion (estimated) celerycrustaceanseggfishglutenlupinmilkmolluscsmustardpeanutsesamesoysulphitestree nuts 🔗 Original source

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Roast chicken with curry leaf dukkah
v8 · rb0e705f985 20260727Z1751 60 ml vegetable oil 10 g curry leaf ½ tsp chilli flakes 7.39 ml salt 100 g butter 1.3 kg chicken 2 pieces lime 1 piece garlic black pepper to taste 🔥 ⏱ 8-10 min roast the nuts and coriander seeds ⏳ cool and pulse the dukkah base into a rough crumble 🔪 crisp the curry leaves in oil for 30 seconds then drain and reserve the leaves 🌀 combine dukkah crumble with crispy fried shallots, chilli flakes, and salt 🔥 preheat the oven to 160°C fan 🔥 increase oven temperature to 190°C fan 🍽 place sliced onions on a baking tray in a single layer 🌀 beat softened butter with 100g of the dukkah until well combined 🍽 separate chicken skin, push dukkah butter into cavities, and spread over skin 🌀 season the chicken with salt and black pepper, then add half the lime quarters and the garlic halves into the cavity 🔥 ⏱ 1 h roast the chicken 10 minutes until golden brown 🔥 ⏱ 15 min cover with foil if needed, then rest in the oven with oven off 🍽 transfer to serving plate and garnish with reserved curry leaves, lime wedges, and remaining dukkah roast chicken with curry leaf dukkah 25 g cashew 25 g peanut 25 g almond 25 g hazelnut 1 tbsp coriander seed 25 g shallot 540 g onion shallot, onion 5 g 30 ml 5 g curry leaf chilli flakes 2 ml salt 50 g butter 0.5 · 1 piece lime garlic 2 ml salt black pepper black pepper 0.5 · 1 piece lime 2 ml salt 650 g 650 g chicken
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Preparation steps

  1. roast the nuts and coriander seeds for 8-10 minutes
  2. cool and pulse the dukkah base into a rough crumble
  3. crisp the curry leaves in oil for 30 seconds then drain and reserve the leaves
  4. combine dukkah crumble with crispy fried shallots, chilli flakes, and salt
  5. preheat the oven to 160°C fan
  6. increase oven temperature to 190°C fan
  7. place sliced onions on a baking tray in a single layer
  8. beat softened butter with 100g of the dukkah until well combined
  9. separate chicken skin, push dukkah butter into cavities, and spread over skin
  10. season the chicken with salt and black pepper, then add half the lime quarters and the garlic halves into the cavity
  11. roast the chicken for 1 hour 10 minutes until golden brown
  12. cover with foil if needed, then rest in the oven for 15 minutes with oven off
  13. transfer to serving plate and garnish with reserved curry leaves, lime wedges, and remaining dukkah

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