Roast chicken curry with crispy curry leaves from Mezcla: Recipes to Excite (page 222) by Ixta Belfrage

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Accompaniments: Sticky coconut rice cake; Brown butter curried corn bread

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute Kashmiri chilli powder for ground cayenne pepper.

  • Schooffiecooks on March 29, 2026

    Had to make a few adaptations. Used cauliflower instead of chicken. When started to cook I realized that I didn’t have any coconut milk, so used a can of chopped tomatoes. Because of that I left out the cherry tomatoes. I never found fresh curry leaves here. Put 2 basil leaves on top for the picture ! I used crispy chili oil instead of fried chili on top. I roasted the cauliflower in a pan. And added the spices and the tomatoes. We had it with parathas, really nice!

  • meggan on March 15, 2026

    Loved the sauce so much. Next time I would just use thighs.

  • et12 on August 31, 2025

    Delicious. Followed instructions exactly but cooked in a kamado type bbq and the subtle impart of smoke to the curry was very good. Super easy to make too!

  • bernalgirl on July 31, 2025

    This came together beautifully and cooked to perfect doneness (nearly) as written. I used coconut sugar instead of maple syrup, and I doubled the recipe for a crowd and when I saw how much liquid there was, I didn’t add the second can of coconut milk. So my curry sauce was not as coconutty but still finger-licking good. At first I didn’t really “get” the sauce, and her presentation suggestion is… confusing. Are people supposed to tear the bird apart at the table? However, carved up and arranged over half the sauce, with the other half in a gravy boat and the red chiles and curry leaf oil poured across the top makes a gorgeous and easy to serve presentation. And cooking the spatchcocked birds in the sauce means the thighs are partially braised, always a good thing. My guests were delighted. I had ~3 cups of curry sauce leftover, which made a lovely chicken curry with the addition of carrots, onions, and leftover green beans and chicken.

  • treay on December 09, 2024

    This chicken recipe is just beautiful! Relatively easy to prepare and it's a new way to eat chicken curry for us. I served it with some Pilau brown rice & this also delicious cucumber salad. I thought we might needed the freshness of the cucumber to help with the heat of the curry, but to be honest, it was not too spicy and loved by all. The sauce is soo yummy!

  • joneshayley on June 29, 2023

    Made with a pack of thighs, this was delicious. Deeply flavoured sauce (although quite thin)and juicy tender chicken with crispy skin. I think the Mayo in the marinade made for the crispness in the skin to be that much more pronounced than usual thigh in sauce recipes. I did add a handful of spinach to the sauce for a veg element and it did not at all detract. I’ll make this again.

  • Dinovino on April 26, 2023

    Loved it so tasty

  • sassy_momma on February 27, 2023

    Made this recipe tonite, it was just ok. Nothing special.

  • KarinaFrancis on October 26, 2022

    I have to confess the Silver Fox liked this much more than I did, I’m just not a fan of curry powder (which is what he loved about it) My curry didn’t evaporate too much which meant I could shred the leftover chicken and have an old school curry for dinner the next night. I probably won’t make it again but I will try using mayonnaise marinade again

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