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Roasted poultry, curry and coconut coat, with rice

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Roasted poultry curry and coconut coat with rice 1

Ingredients

Ingredients
1.6kg whole chicken
1 tbsp of red curry paste
1 bunch of thyme
1 bunch of rosemary
10g of Espelette chili pepper
10cl olive oil
10 garlic cloves
1/2 bunch of thyme
5g of fleur de sel
2kg poultry carcasses
1 onion
3 shallots
1 bunch of thyme
1 bunch of rosemary
1 bay leaf
150ml olive oil
50g butter
150ml white chicken stock
1 head of garlic
1 tbsp yellow curry powder
1 tbsp ginger, grated
1 lemongrass sticks
330ml orange juice
1 can of coconut milk
250g Basmati rice
1 tbsp olive oil
1 bay leaf
2 cinnamon sticks
1 tbsp green cardamom
150ml coconut milk
1/2 white chicken stock
50g fresh pineapple cubes
50g fresh coconut, grated
50g raisins
50g green apples
40 slices of fried onions (cut into rings)
1 bunch of flat-leaf parsley, fried

Direction

Tie the wings and legs of the chicken with a thread. Empty out the insides. Put in the garlic cloves, thyme, rosemary, and season with fleur de sel and pepper. Baste the poultry with the red curry paste and roast for 45mins at 220C. Set aside for 15 mins. Cut the poultry into four slices and arrange on a platter. To make the poultry juice, heat the olive oil in a cast iron pot. Add the chicken carcasses, and when it reaches a brown colour, add the butter. Add in the herbs and sweat the onions for several minutes. Remove the grease from the pot and deglaze with orange juice and coconut milk. Reduce it by half and add in the poultry juice, and herbs. Cook on low heat for 2-3 mins, and then strain the juice to reduce by half again. Heat olive oil in a pan and add in the rice. Cook for 1 min, add the bay leaf, cinnamon stick and cardamom. Cook for 1 min more and add the coconut milk and white chicken stock. Cover and place in the oven at 220C for 15 mins. Once cooked, add all the fruit cubes, raisins, and coconut, and let it cook for several mins. Serve the rice with the chicken and garnish with the fried onion slices and flat-leaf parsley.

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