Chicken—any way you like it

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Indian Green Curry Roast Chicken
Photo by Iain Bagwell; written by Elaine Johnson

Indian Green Curry Roast Chicken

This seasoning paste creates a nice crusty coating and a surprising amount of flavor on a last-minute bird.

For the Indian Green Curry paste (adapted from a recipe in Madhur Jaffrey’s From Curries to Kebabs), use 1/4 cup each chopped fresh ginger and chopped jalapeño chile; 2 tbsp. olive oil; 1 tbsp. lemon juice; 3 large garlic cloves, chopped; and 11/2 tsp. ground cumin. Whirl in a blender into a smooth paste.

Recipe: Last-Minute Roast Chicken


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