Curry Roast Spatchcock using Air Fryer


A simple, delicious roast for two.
  2   75 mins

INGREDIENTS

1 tbsp vegetables oil
½ onion, finely chopped
½ carrot, finely chopped
¾ cup mushrooms, sliced
¼ cup green peas
¼ cup corn kernels
¾ cup steamed brown rice
120ml water/ stock
2 cubes of S&B Golden Curry Mix Hot 92g
1 whole spatchcock
salt & pepper to taste
2 tbsp S&B Oriental Curry Powder 85g

METHOD

  1. Heat oil in a pan on medium high heat, stir-fry onions, carrots, mushrooms, green peas and corn kernels for 1-2 mins, then add brown rice, tossing well to break up rice.

  2. Boil water/ stock in a pot on medium high heat. Turn off heat, add in the S&B Golden Curry Mix.  Mix well and stir until the roux is dissolved and thickened. Return to medium heat and simmer for 5 minutes or until mixture is cooked through. Pour sauce over the fried rice and toss until combined and heated through. Fill the spatchcock cavity with fried rice. Rub S&B Oriental Curry Powder, salt and pepper over the spatchcock.

  3. Place the spatchcock in the air fryer and cook for 50 minutes at 180°C. Flip over and cook for further 10 minutes or until cooked through.