Oftentimes, my inspiration for cooking comes right from the many foodie luvs who follow me in the social media. They share with me their ethnic cuisines, and I’m always interested in learning more. Bohemian Bold cooking, thinking and living is all about exploration for all the senses~~including what’s between our ears! And, when I have others who connect with me on Facebook, in particular, Google+, Twitter, Pinterest and Instagram asking me if I’ve tried something, then I’m all ears IF I haven’t wanting to learn from them.
That’s how this creation came about~~Gott R. asked me if I did Indian cooking. While I’ve done just a little, I really want to learn more, so when Gott asked me if I had tried ‘Vindaloo Beef’, well, of course, I spent 30 minutes on Google reading about it and learning more about it, its origins, how it’s used in cooking, and various dishes. What I did learn was that there are so many variations spices that make up vindaloo, the one common ingredient is that there’s heat in it, as in cayenne, chili peppers, etc. I decided that I’d make my own paste because I had about everything I needed in my pantry. And, since I had a whole bird in the refrigerator just waiting to become something spectacular, I decided on ‘Vindaloo Oven Roasted Chicken’!
As always, my food artistry creations include not only ‘ingredients’ and instructions, but they are infused with my heart as well as my hands~~I truly hope your re-creation turns out spectacularly and you will enjoy this dish as much as we have~~your heart and hands will be stamped in it as you make this recipe and others from my kitchen~~for that I’m immensely grateful. xoxo ~~ally
Preheat Oven to 325
What you need:
1 5-6 pound whole organic chicken
9 peeled garlic cloves
1 thumbsize piece of fresh ginger
2 tbl dried cilantro (or 1/3 cup fresh cilantro leaves)
1 tbl curry powder
2 tbl cumin
1 1/2 tsp coriander
1 tbl curry powder
1 tsp cayenne
1 tsp paprika
1/2 tsp cinnamon
1 tsp sea salt
1 tbl sweet chili sauce
1/2 cup extra virgin olive oil (divided)
2 cups water (plus more if needed)
3 onions cut in cubes
3 ribs of celery cut in 2″ pieces
1 cup baby carrots
2 cups cubed potatoes
2 tsp sea salt
What you do:
Clean and pat dry the chicken. Put 1/4 cup olive oil in a large heavy roasting pan. Add the remaining ingredients, except the water, in a food processor and pulse into a paste. Remove and use about half of the paste to put inside the cavity of the chicken.
Coat the remaining paste on the outside of the chicken. Put in the roasting pan and add the water. Cover with foil and a lid and roast in a preheated 325 oven for about 2 hours. (Note: If you want the top of the chicken more golden brown then turn on the broiler about 3-4 minutes.)
Put the veggies in a bowl and sprinkle with the salt. Add to the roasting pan with the chicken after 2 hours. Increase the oven temperature to 375. Cover and cook another 30 minutes.
©alice d’antoni phillips www.allyskitchen.com