Chicken Musamma Roast


 Eid is almost here and so I have a special roast chicken recipe to enjoy on Eid day for lunch.
I saw this recipe on bbcgoodfood.com, where the chicken is roasted  using the Thai massamam curry paste
. We also have a Mussamma although the most popular one is tuna Musamma , chicken mussama is also  there. Its a sweet and spicy curry and I wondered if I can use the same concept of the roast but using the Maldivian mussama version.  The chicken cooked well and the tastes were delicious and its a whole new way to serve mussama, and I in the last minute I forgot to add the Indian Almonds(Kanamadu). So I just sprinkled it as a garnish, but I think it would be even tastier if I had added it while making the gravy. Its a nice little change to the usual chicken curry, still keeping the flavors but served differently.

Recipe : Chicken Musamma Roast inspired by the recipe Massaman Curry Roast Chicken Recipe found in Bbcgoodfood.com website.

2 whole ( 1200g) Chicken, fat  trimmed but skin left on.
Spice Paste : 4 tsp cumin seeds
                      4 tsp coriander seeds
                      2 tsp fennel seeds
                      2 tsp black peppercorns
                      6-8 dried chillies
                      2 cloves garlic
                      2" ginger
                     10 cardamon pods
                     6 cloves
                      2 " cinnamon
                      1/2 tsp tumeric
1 medium onion, sliced
1 pandan
1 sprig curry leaves
50g raisins
handful of sliced Indian Almonds ( kanamadu)
 about 1 cup Coconut milk
salt
ghee 4 tbsp

Preheat Oven to 200 degree C,

Toast the whole spices along with the garlic and ginger and grind to a fine paste with a little water and a pinch of salt and tumeric.

Season the chicken.

 Remove 1 tsp of the spice mix and mix  the remaining  spice paste with 2 tbsp of the ghee and spread all over and between the skin of the chicken. Set a side for an hour for the flavours to develop.

Pop the chickens inside the oven and roast till done, baste with the roasting liquid, meaning spoon the juices that flow out from the chicken  over the chicken every 15 -20 minute intervals . Let it roast undisturbed for the last 20 minutes so the skin crisps up .

Test  by piercing the thing and  leg joint with a sharp knife, the juices should run clear and there should be no sign of blood. Remove and  place on wire rack or large plate , covered with foil for 10-20 minutes to rest.

While the chicken rests, remove most of the oil from the roasting tray  , add one tablespoon of fresh ghee and  place on stove top. Add the sliced onions, and saute till softened and just starting to colour. add curry leaves, pandan and the reserved spice paste , raisins and Indian almonds.  Stir fry 1-2 minutes, add a little water to and then finish with about 1 cup of coconut milk.

Serve the gravy along side the chicken.

Linkin this to Eid eats 2017 hosted by My Ninja Naan and Chocolate and Chillies.



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