Busters Recipes

Roast Chicken with Curry Rub

--Curry Rub--
2 tablespoons curry powder
1 1/2 teaspoons salt
1 teaspoon ground ginger
1 teaspoon cumin
2 tablespoons fresh lemon juice
1/4 cup plain low-fat yogurt
1 6-pound roasting chicken (to 6 1/2
pounds)--
giblet packet and skin removed
garlic-flavored nonstick seasoning
spray

Place oven rack in lowest position. Heat to 350 F.

Line a roasting pan or rimmed baking sheet with
foil (for easy cleanup). Lightly grease a wire
rack that will fit in pan.

Put rub ingredients in a small bowl, then stir and
press against sides with back of a spoon until a
well-blended paste forms.

Put squeezed lemon in body cavity. Tie legs
together and tuck wing tips under back. Rub paste
all over chicken.

Place on prepared rack in pan and roast, spraying
every 30 minutes with seasoning spray, 1 3/4 to 2
hours until cooked through (at least 160 F on
thermometer inserted in thickest part of the
thigh).

Transfer to cutting board.

Untie legs. Let chicken rest 10 minutes before
carving. (Optional: set aside 2 cups diced chicken
for Tandoori Chicken Salad; recipe follows.)
Transfer remaining chicken to a serving platter.

Cool, wrap and refrigerated diced chicken up to 2
days, or wrap and freeze.

< Prev		Next >