12.162 Casserole-Roasted Chicken in Butter Curry Sauce

Cycle 12 – Item 162

16 (Wed) June 2021

Casserole-Roasted Chicken in Butter Curry Sauce

3.5

by me

at home

-Changgok, Sujeong, Seongnam, Gyeonggi, Republic of Korea-

with the Family

Tonight’s dish was a combination of recent successes with a sauce (see 11.364 Grilled Lamb Chops in Butter Curry Sauce) + a technique (see 12.156 Roasted Capons (Not Actual Capons)) + a garnish (see 12.161 782 Grams of Cilantro).

The carrots were used as an aromatic, intended to be discarded after the roast, but they came out perfectly cooked, so I plated them – they were awesome: firm in texture, sweet in flavor, enhanced with garlic and cilantro.

I cut the chickens in half prior to cooking them.  PRO: easier to handle, shorter roasting time (45 minutes).  CON: didn’t brown as evenly in the initial searing, lost some moisture during the roast.

Served with saffron-butter jasmine rice.

Otherwise, great synergy.

(See also MASTERING THE ART OF FRENCH COOKING)

(See also GLOBAL FOOD GLOSSARY)

(See also RESTAURANTS IN KOREA)

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