Roast chicken with curry leaf dukkah

dinner · ⏱ 95 min · 4 portions · 8.0 g carbs / portion · allergens: celery, crustaceans, egg, fish, gluten, lupin, milk, molluscs, mustard, peanut, sesame, soy, sulphites, tree nuts

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
http://flowcooking.food/en-us/recipe/427/roast-chicken-with-curry-leaf-dukkah/