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Stoneware Roast Chicken With Curry

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“Have you used a stoneware casserole or clay pot? It's much like a casserole dish and very durable. The pot retains heat so the food tends to cook a bit more after removal from the oven. This recipe came on a recipe card I received with my new stoneware. My clay pot does not need soaking in cold water but many do for approx. 15-20 min. Check and see for yours.”
READY IN:
2hrs 20mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. Melt butter in skillet. Saute garlic, add curry powder, tumeric to make a paste. Add onions and saute until clear. Mix with rice, raisins, walnuts, and apple.
  2. Prepare chicken for stuffing. Stuff with rice mixture.
  3. Place chicken in roaster; arrange remaining stuffing around the outside of the chicken.
  4. Prepare a glaze of 3 tbs butter, 1 tbs honey, and 2 tsp curry powder. Note: amount of curry varies according to taste and quality of powder.
  5. Glaze chicken, cover and bake at 350˚F for 20 minutes per lb of bird or until it passes your favorite test for doneness. You may want to uncover to brown during the last few minutes. *The glaze usually browns nicely with the cover on.
  6. *Leftovers make a great soup base.

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