I would have thought that the curry flavor would have been stronger in this recipe. Everything has some of the curry in it.
But it really isn’t a strong curry flavor.
Making the rice with the drippings from the roasting pan gives you a very flavorful rice. It also gets a little crispy on the top and edges. So it has a lot of texture.
The chicken bakes very nicely. The moisture in the bottom of the pan ensures a very moist bird. Nothing worse than dry chicken!
I would add a little more salt and pepper to the chicken itself. It was a little under seasoned. I would probably salt the rice a bit too, but it wasn’t as noticeable in the rice.
This was a very nice dinner. A little time consuming - you have to do something to it every twenty minutes or so, but I think it was worth it.
CHICKEN PILAU
4 Pound Roasting Chicken
1 Teaspoon Curry Powder
1 Cup Water
2 Cups Uncooked Rice
4 Cups Chicken Drippings and Water Combined
4 Tablespoons Fat
Dress chicken as for roasting. Place in an roaster. Mix curry powder and water and pour over chicken. Cook in a 350 degree oven for 30 minutes. Drain, replace drippings with 2 Cups water and continue cooking. Wash rice, add chicken drippings and enough water to make 4 cups. Cook slowly for 20 minutes. Set in a warm place for another 20 minutes. When chicken is browned, remove from roaster. Combine rice and fat, mix well with gravy and spread over bottom of roaster. Place chicken on top of rice, cover and continue cooking for 30 minutes.
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