Cooking Garlic Curry Chicken in the Halogen Oven with Curry Yogurt Sauce

This recipe adapts to any chicken 2-4 pounds.  It is adapted from the directions that came with the Infrachef Halogen Oven for Roasted Chicken.  It is also inspired by Jamie Oliver.

Take a mortar and pestle and in it place,

2 tablespoons butter

1 tablespoons olive oil (any will do)

Pinch of sea salt

3-4 garlic cloves peeled and smashed with a knife

Take this mixture and mash it to a creamy paste, doesn’t need to be smooth.

Place the fresh whole chicken breast side up on the lower rack in the halogen oven.

Run your finger between the breast and the skin of the chicken on each side of the breastbone.

Shove some of the garlic butter mixture under the skin.  Then do the other side of the breastbone.

Take a sharp knife and cut little pockets in the thighs and wings on each side of the chicken and place the rest of the garlic butter mixture in the slits you made.   Evenly distribute the mixture.  Rub your buttery hands all over the top of the breast over the skin.  You can lightly salt the skin at this point.

Now take a good quality curry powder and sprinkle it all over the breast, wings and thighs.  Doesn’t have to be perfect.  You can rub it around if you like but it is not necessary.

Now turn the chicken over so the breast is facing down.   Place lid on oven.

Set the temperature at 400F. for 25 min.  When the timer finishes, turn the chicken breast side up and cook for 30 minutes.   Open lid and let sit for 10 minutes.

While the chicken is resting take full fat yogurt and put

large spoonful of yogurt in a small bowl depending on how many people you are serving.

Sprinkle into this curry powder, turmeric, cinnamon and flower pepper or black pepper, freshly ground.  Stir and taste and adjust seasoning if necessary.
Serve with the chicken.