I came up with a recipe for simple bbq’d yellow curry chicken when I had fresh tumeric and ginger to use up. I find that fresh tumeric not only adds vibrant colour to a dish, it adds a wonderful flavour. BUT, be forewarned, this stuff is like a dye pack on steroids. Just looking at it will stain you orange. Make sure to wear gloves when peeling it, when grating it, when smearing the mix on the chicken. Then go through and wipe down any surface it may have just grazed.
Once the chicken has been pulled off the bbq, you can pair it with a number of desired chutneys. I like a mix of the green mint, green chili, garlic ginger paste, and some sour cream.
Yellow Curry Chicken
- 3 black cardamon
- 2 teaspoons coriander seeds
- 2 teaspoons cumin seeds
- 2 teaspoons black peppercorns
- 3 cloves
- 2 dried red chiies
- 1 1/2 - 2 tablespoons peeled and grated tumeric
- 1 1/2 - 2 tablespoons peeled and grated ginger
- 2 tablespoons garlic
- 1 teaspoon ground cumin
- 1/2 teaspoon ground mace
- 2 tablespoons yellow curry
- 7 large fresh lemon sage leaves
- 1 small bunch fresh coriander
- 2 teaspoons sea salt
- 3 tablespoons avocado oil
- 1 whole butterflied chicken
- Salt and pepper
- Toast the toasting spices until the cumin seeds begin to pop and aromas are released. Let cool and then grind in a spice grinder.
- Put all ingredients in a food processor, adding the avocado oil a tablespoon at a time, until a paste is formed.
- Lay the spatchcocked chicken flat, rubbing the mixture on both sides and under the skin on the breasts.
- Heat a gas bbq to high and place the chicken with the inside side down. Turn the heat down to about 400F and let it cook for about 15 minutes. Flip the chicken over, turn the heat down to 350F and cook for 10 minutes.
- Turn the gas down to super low on one side and keep medium heat on the other. Flip the chicken over so the inside is down and place on the low heat side.
- I continued to bake, flipping every 5 minutes or so, until the internal temperature is 165F.