4 days ago
Roast chicken, but make it Indian-ish
Roast chicken is a staple in many households—even mine—because it's a fuss-free dish that keeps bellies full for the days following its first appearance. I love to make a roast chicken and then re-imagine it during the week for lunch.
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Ingredients
1 whole organic chicken
2 Tbsp coconut oil
1 Tbsp garam masala
1 clove garlic, crushed
½ tsp ground ginger
½ tsp ground turmeric
1 Tbsp fine salt
½ lemon
Method
1. Rinse the whole chicken, then drain in a colander, cavity facing downwards. Once drained, place the chicken in a dish.
2. Heat the coconut oil if it is solid (it shouldn't be hot, just melted), then transfer to a bowl. Mix in the garam masala, garlic, ginger, turmeric and salt. Pour over the bird and massage into the skin. Allow to marinate for at least 1 hour, but preferably overnight.
3. Transfer the chicken to an Instant Pot or air fryer and insert the lemon in the cavity. Cook at 180°C for 45–55 minutes (the usual store-bought raw chicken is just over 1 kg, which will cook in about 45 minutes). Start with the breast-side down and flip the bird over halfway through. This results in succulent breast meat. Allow to rest for 10–15 minutes before carving and serving.
This recipe is an extract from Kamini Pather's debut cookbook, All Dahl'd Up! Every day, Indian-ish, Good-Mood Food. You probably know Kamini as the winner of MasterChef South Africa's second season and a food-loving TV personality who's taken the culinary world by storm, producing hit food-travel series like Girl Eat World. Her cooking is all about bold Indian-inspired dishes with an exciting global twist. All Dahl'd Upis her first full-length cookbook and her unapologetic love letter to flavour, where she serves up her signature style in every recipe.
