Grilled Curry Cornish Hens

Name: Grilled Curry Cornish Hens
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Indian, Asian
Ingredients: 1 teaspoon whole coriander; 1 kilograms Cornish hens; 1 teaspoon whole cumin seed; 1 teaspoon whole fennel seed; 1 teaspoon kosher salt; 1 teaspoons whole mustard seed; 1 teaspoons paprika; 79 milliliters slivered almonds, toasted; 79 milliliters vegetable oil

Grilled Curry Cornish Hens might be just the main course you are searching for. One portion of this dish contains around 51g of protein, 63g of fat, and a total of 782 calories. This recipe serves 4. This recipe covers 23% of your daily requirements of vitamins and minerals. It is a rather inexpensive recipe for fans of Indian food. The Fourth Of July will be even more special with this recipe. If you have slivered almonds, cornish hens, kosher salt, and a few other ingredients on hand, you can make it. It is a good option if you're following a gluten free, dairy free, fodmap friendly, and whole 30 diet.

Instructions

Watch how to make this recipe.

Preheat grill to 500 degrees F.

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Grill

Place a brick, wrapped in aluminum foil onto the grates of the grill to heat.

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Aluminum Foil

Grill

Place the vegetable oil into a 1-quart saucepan and place over high heat.

Ingredients you will need

Vegetable Oil

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Sauce Pan

Heat until you see ripples in the in the oil, but do not allow to smoke.

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Cooking Oil

Add the fennel, cumin, coriander, mustard seed and paprika. When the seeds begin to pop, remove from the heat and allow to sit for 5 minutes. After 5 minutes, transfer the mixture to the carafe of a blender along with the almonds and salt. Pulse until pureed, stopping to scrape down the sides of the blender, if necessary.

Ingredients you will need

Mustard Seeds

Coriander

Almonds

Paprika

Fennel

Cumin

Seeds

Salt

Pop

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Blender

Place the hen breast side down on a cutting board. Using scissors or poultry shears, cut from the neck to the tailbone to remove the backbone. Once you remove the backbone you will be able to see the inside of the bird. Make a small slit in the cartilage at the base of the breastbone to reveal the keel bone. Grab the bird with both hands on the ribs and open up like a book, facing down towards the cutting board.

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Poultry

Bone

Ribs

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Poultry Shears

Cutting Board

Kitchen Scissors

Remove the keel bone.

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Bone

Cut small slits in the skin of the bird behind the legs and tuck the drumsticks into them in order to hold them in place.

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Chicken Drumsticks

Place the birds into a baking dish and pour over the puree. Rub the puree onto the birds until thoroughly coated.

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Dry Seasoning Rub

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Baking Pan

Place the birds onto the middle of the grill, skin side down and cover evenly with the brick. Close the lid and cook for 10 minutes. If using a gas grill with multiple zones, decrease the middle flame to low. After 10 minutes, turn the birds over, replace the brick and continue to cook until a thermometer inserted into the thigh reaches 170 degrees F, approximately 8 to 10 minutes.

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Kitchen Thermometer

Grill

Remove to a cooling rack and allow the bird to rest for 5 minutes before serving.

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Wire Rack

Equipment

Ingredients

Servings:

1teaspoon

whole coriander 1kilograms

Cornish hens 1teaspoon

whole cumin seed 1teaspoon

whole fennel seed 1teaspoon

kosher salt 1teaspoons

whole mustard seed 1teaspoons

paprika 79milliliters

slivered almonds, toasted 79milliliters

vegetable oil

Recommended wine: Chenin Blanc, Gewurztraminer, Riesling

Asian can be paired with Chenin Blanc, Gewurztraminer, and Riesling. The best wine for Asian food depends on the cuisine and dish - of course - but these acidic whites pair with a number of traditional meals, spicy or not. The Indaba Chenin Blanc with a 4 out of 5 star rating seems like a good match. It costs about 12 dollars per bottle.