Curry Poussins

Marinated poussins with aromatic spices, seared in butter and oven-roasted for a flavorful picnic or dinner dish.

Main Course High Protein Spicy Roasted Poussin

Estimated Nutrition

Calories

825.2

kcal / serving

1650.4 kcal total

Carbs

6.2g

per serving

12.4 g total

Fat

64.4g

per serving

128.8 g total

Protein

57.8g

per serving

115.6 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

Dairy

Butter

Unsalted

Fruits

0.5

piece

Lemon Juice

Juiced half

Meat

piece

Poussin

Whole birds

NutsSeeds

pod

Cardamom

Cracked open and seeds crushed

Fennel Seed

pinch

Coriander Seed

Toasted

pinch

Black Pepper

Freshly ground

Curry Powder

Mild

pinch

Turmeric

Ground

pinch

Salt

clove

Garlic

Finely chopped

handful

Almond

Toasted and flaked

OilsFats

Vegetable Oil

Method

Sprinkle with toasted almonds and serve with flatbreads and raita.

Preheat the oven to 180°C.

Cut the poussins in half along the backbone and breastbone and score the leg flesh.

Crush the cardamom, fennel, coriander, pepper, curry powder, turmeric, and salt into a coarse powder.

Mix the chopped garlic into the spice mixture.

Blend the spice mixture with lemon juice and vegetable oil in a bowl.

Rub the marinade into the poussins and leave for up to one hour.

Fry the poussins gently in melted butter over a low heat while basting with spices.

Transfer poussins to an oven tray and roast for 10 to 12 minutes.