1/2 cup freshly squeezed lime juice
3 1/2 tablespoons curry powder
1/4 cup water
1 whole Peruvian chicken (about 5 kg)
3 1/2 teaspoons salt
6 teaspoons ground coriander
3 teaspoons ground cumin
3 pieces of fresh ginger, peeled and grated (about 2 cm each)
6 cloves of garlic, minced
3 cups plain natural yogurt
a few drops of hot pepper sauce
1/2 cup unsalted butter or margarine
1/2 cup water
1/2 cup freshly squeezed lime juice
3 1/2 tablespoons curry powder
1/4 cup water
1 whole Peruvian chicken (about 5 kg)
3 1/2 teaspoons salt
6 teaspoons ground coriander
3 teaspoons ground cumin
3 pieces of fresh ginger, peeled and grated (about 2 cm each)
6 cloves of garlic, minced
3 cups plain natural yogurt
a few drops of hot pepper sauce
1/2 cup unsalted butter or margarine
1/2 cup water
Pat the chicken dry inside and out with paper towels
Make two 3 cm deep cuts on each side of the breast and thighs
Mix lime juice and salt, and brush it all over the chicken
Mix 1/4 cup of water with 3 tablespoons of curry powder, and spread it evenly over the chicken
Heat a small skillet without oil, add coriander and cumin, and stir constantly for one minute
Add grated ginger, garlic, and yogurt to a blender, blend until smooth
Combine the remaining curry powder with hot pepper sauce, and spread it evenly over the chicken
Place the chicken in a baking dish, cover with aluminum foil
Refrigerate overnight
Preheat oven to 200°C
Remove any excess liquid from the baking dish, and place the melted butter or margarine on top
Bake for about 30 minutes, then reduce temperature to 180°C and add remaining water to the baking dish
Continue baking until the chicken is cooked through
Serve with a salad of finely chopped onion, tomato slices, radish, and lime wedges, dressed with lime juice, salt, and pepper.
