My Mum would never called herself an adventurous cook. She's always been reluctant to try foreign food. When I was a teenager, every time I was trying my hand at things like sushis, spring rolls or even fajitas, she would not taste what I had cooked. "Too bizarre"... Well,...
But as I grew up and learned about Japanese, Korean, Chinese, Mexican cuisines, I could see that my mother might be more adventurous than she thinks!
I remember a Chinese dish made of pork round, potatoes, onions and peanuts. Very similar to one of my Mum's favourite comfort food dish.
Another one is a Korean dish called Galbi Jim : very similar to her braised beef with carrots.
And that's just 2 examples.
So today I will share with you one of her favourite (and one of mine too) recipes: a roasted Chicken with a creamy mild curry sauce. It's based on a bechamel sauce with added mild curry powder.
- A whole free range Chicken (around 1.6kg is perfect for 4/5 people)
- 2 onions
- A dozen of garlic cloves
- Olive oil
- Salt, ground pepper.
For the curry sauce :
- 50g lightly salted butter
- 50g flour
- approx 500ml milk
- 5 Tbsp mild curry powder (I like to use the Schwartz one has it is well balanced and not too spicy.)
The roasted chicken :
- Preheat your oven at 220°C.
- Cut the onions into really thick slices and then place them in a large roasting pan. They will act as a bed for the chicken.
- Massage the chicken with olive oil and them season with salt and pepper.
- Place it onto the onion slices.
- Add 200ml of water in the pan to stop the onions from burning.
- After the first half hour, add the garlic cloves, without peeling them and pour a little more water if it dried out.
- Cook for approx 1h20 or until the chicken is well cooked.
The curry sauce :
- In a saucepan, start to make a roux by melting the butter over medium high heat.
- When the butter has melted, add all the flour at once and work the mixture with a wooden spoon until it's a little dry.
- Pour the milk in the saucepan, little by little and mix with a whisk to combine.
- When the bechamel starts to thicken, season with the curry powder. Be generous! It needs to turn a bright yellow colour. I sometimes add a little turmeric powder too for a brighter colour.
You can now carve the chicken and serve it with long grain rice and the delicious curry sauce!
I think that whatever part of the world you're from, a comforting dish will always have the same main features : it's tasty, it's simple, it was cooked long enough to make your whole house smell delicious, and it surely has a bit of your Mum's touch in it.
You can find other style of curries recipes on Schwartz'website.