French Curry Butternut Soup
Try making this recipe along with basted fried chicken, pulling the chicken from the bone and placing it in this soup.
Check out cooking tips and techniques from Chef Alain Helfrich....
Try making this recipe along with French Curry Butternut Soup, pulling the chicken from the bone and placing it in the soup.
Check out cooking tips and techniques from Chef Alain Helfrich.
Ingredients
Marinade
- 1 ounce ginger, about a 3-inch piece
- 3 Fresno chilis or jalapeños
- 1 teaspoon salt
- 1 tablespoon ground turmeric
- 1 tablespoon ground cumin
- 1 tablespoon ground coriander
- 1 tablespoon ground mustard
- 1 tablespoon ground Spanish paprika
- 3 tablespoons chopped fresh cilantro
- 1 tablespoon Worcestershire sauce
- 1 tablespoon red wine vinegar
- 1 teaspoon ground black pepper
- 1 tablespoon lime juice
- 1 tablespoon chopped fresh basil
Chicken
- 1 whole free-range chicken
- 3 cups oil, vegetable or canola
- 4 ounces horseradish root
- 4 ounces ginger root
- 1 garlic bulb, peeled
- 4 shallots, peeled
- 1 carrot, peeled
- 1 lemon
Instructions
Serves 5–7
Grind all marinade ingredients with a mortar and pestle or food processor until it becomes a paste. Remove the spine of the chicken, rub the marinade all over the chicken and refrigerate for 24 hours.
Place the oil, horseradish root, ginger, garlic, shallot and carrot in a deep cast-iron skillet on medium heat (250°). Place the whole marinated chicken on top of the vegetables, then another smaller pan on top with a heavy stone or multiple cans of food to weigh it down.
Flip the chicken every 8 minutes, spooning the oil over the top of the entire chicken before placing the weight back on.
Cook until the thickest part (the breasts) read 155° (about 30–35 minutes); remove and let rest for 10 minutes.
Finish with fresh lemon juice.
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