2 frying chickens each weighing
1 kg (2 1/4 lbs)
2 tsp oil
2 tbsp clear honey
1 tbsp medium hot mustard
2 tsp curry powder
1/2 tsp salt
1 kg (2 1/4 lbs)
2 tsp oil
2 tbsp clear honey
1 tbsp medium hot mustard
2 tsp curry powder
1/2 tsp salt
method
1. Preheat oven to 225°C (425°F) Gas Mark 7 Wash, dry and halve chickens.
2. Cut 4 pieces of aluminium foil large enough to wrap half of each chicken.
3. Brush with oil and lay chicken halves cut side down on foil.
4. Combine honey with mustard, curry powder and salt; brush chicken with this mixture. Wrap foil loosely around chicken, sealing edges well.
5. Put foil parcels on roasting rack and cook in centre of oven for 30 minutes.
6. At end of this time, open foil up and continue to cook for 20 minutes longer until skin is crisp and brown.
7. Serve chicken with peanut rice or chips and a fresh mixed salad.
2. Cut 4 pieces of aluminium foil large enough to wrap half of each chicken.
3. Brush with oil and lay chicken halves cut side down on foil.
4. Combine honey with mustard, curry powder and salt; brush chicken with this mixture. Wrap foil loosely around chicken, sealing edges well.
5. Put foil parcels on roasting rack and cook in centre of oven for 30 minutes.
6. At end of this time, open foil up and continue to cook for 20 minutes longer until skin is crisp and brown.
7. Serve chicken with peanut rice or chips and a fresh mixed salad.
serving amount
serves 4
rate this recipe
9.6
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