PARBOILED CURRY MARINATED CHICKEN…ROASTED
(Curry Marinated Chicken-Boiled-Roasted)
Visitors coming was asked by my daughter to prep a quick and simple
chicken course to complement “pot luck” items brought by couples.
CLQ (chicken leg quarter) came to mind quite swiftly.
Dashed to nearby cold storage and got hold of raw mats to use.
Prep time: 4 hours (marinating time)
Cook time: 45 minutes parboiling & 30 minutes roasting
Total time: 5 hours 15 minutes
Cooking media: big boiling casserole, silicon-end tongs, slotted scooper, small stainless bowl to melt butter, brush, wire whisk, foil lined roasting pan
10 pieces CLQ cut into thigh part and drumstick making them 20
2 liters tap water
100 ml. milk (full cream, non fat, skimmed…your preference)
10 grams salt (any)
5 grams ground black pepper
1/2 bar salted or unsalted butter
2 packs of my preferred instant curry paste…IKAN BRAND
NOTE: This is my favorite. Just Google the brand and find out where you can get them.
Or you may utilize your choiced one. Instant curry paste makes cooking life easier for you.
- Into big casserole, whisk well the 2 packs of curry paste into your 2 liter water.
- Add in milk, pepper and salt. Continue on until solids are well dissolved.
- Drop chicken parts ensuring top is well covered by marinade.
- Wedge unto ref (not freezer) and marinate for 4 hours.
- Withdraw and under medium heat parboil for 45 minutes.
NOTE: 45 minutes is the total boiling time. From start (come-up time) until you reach 45 minutes.
- In waiting mode, melt butter. Set aside.
- Boiling done, with slotted scooper or silicon-end tongs, scoop up carefully and arrange chicken pieces unto roasting pan skin side up.
- Brush generously with butter. Finish off or pour remains all over.
- Pre-heat oven and under 193degC (380degF), roast for 30 minutes. DONE. Garnish. Present.
DISCLAIMER: Above are test kitchen and household-produced dishes. All ingredients utilized are of food grade quality passing international and domestic sanitary standards. While we find the results highly acceptable, no guarantee nor explicit assurance is hereby issued when recipe is performed by readers. For one, although of similar breed, spices, herbs and other ingredients vary from country to country/region to region that possibility of affecting end taste, aroma & bite-feel is great. Further thereto, mentioned sensory evaluation (aroma, taste, mouth-feel) is subjective.