Simple Roast Chicken

Ingredients One 2- to 3-lb. farm-raised chicken, giblets removed and discarded
Kosher salt, freshly ground black pepper
2 tsp. finely chopped thyme (optional)
Unsalted butter

1. Preheat oven to 450°. Rinse one 2- to 3-lb. farm-raised chicken, then pat dry with paper towels, inside and out. The less it steams, the drier the heat, the better.
2. Season chicken cavity with kosher salt and freshly ground black pepper, then truss the bird. Trussing is not difficult, and if you roast chicken often, it’s a good technique to feel comfortable with. Trussing helps the chicken cook evenly and makes for a more beautiful roasted bird. Wrap a long piece of kitchen string around the drumsticks at the “ankles” in a figure-eight and pull it taut. Turn chicken over and tie a knot that pulls the tail of the chicken toward the legs. Pull the ends of the string up so that they rest in the joints between the drumsticks and thighs. Pull the string over the wings to hold them close to the body of the chicken, then pull the skin taut over the top of the breasts and tie a double knot at the top of the chicken to secure it. Cut away any excess string.
3. Now, salt chicken—I like to rain kosher salt over the bird so that it has a nice uniform coating that will result in a crisp, salty, flavorful skin (about 1 Tbsp.). When it’s cooked, you should still be able to make out the salt granules on the crisp baked chicken skin. Season to taste with freshly ground black pepper.
4. Arrange chicken breast side up in a sauté pan or roasting pan. When oven is up to temperature, put chicken in oven. I leave it alone—I don’t baste it, I don’t add melted butter; you can if you wish, but I feel this creates steam, which I don’t want. Roast it until an instant read thermometer inserted into the thickest part of the breast reads 150°–155°, 50–60 minutes. Add the 2 tsp. finely chopped thyme, if using, to pan. Baste chicken with pan juices and thyme, then transfer to a cutting board and let chicken rest 15 minutes.
5.Remove kitchen string. Separate middle wing joint and eat that immediately. Remove drumsticks and thighs. I like to take off the backbone and eat one of the oysters, the two succulent morsels of meat embedded here, and give the other to the person I’m cooking with. But I take the chicken butt (a.k.a. tail or pope’s nose) for myself. I could never understand why my brothers always fought over that triangular tip—until one day I got the crispy, juicy fat myself. These are the cook’s rewards. Cut breast down the middle and serve it on the bone, with one wing joint still attached to each. The preparation is not meant to be super elegant. Slather with fresh unsalted butter. You’ll start using a knife and fork but finish with your fingers because it’s so good.

Instant Pot Coconut Chicken Curry

Chicken – this recipe calls for 500 grams of chicken and I recommend bone-in curry cut pieces or boneless chicken thighs here. You can always adjust the proportions of this recipe if you’re making a bigger batch!
Spices – I use the same holy grail combo of spices for both the marination and the curry itself that you’ll find in all Indian spice boxes: turmeric powder, red chili powder, coriander powder as well as some jeera (cumin) powder, pepper powder and garam masala
Oil – preferably coconut oil, but if not using this I would recommend any neutral oil like vegetable oil Ginger Garlic Paste – a staple for any delicious curry and for the best flavour, make the paste fresh at home (but the storebought kinds work just fine too!)
Onions – I’ve used 3 large onions, thinly sliced. We want them to cook evenly through in the instant pot so make sure not to cut them chunky!
Tomatoes – another curry classic. Can’t be a good curry without it. I’ve used 3 large tomatoes, finely chopped.
Curry Leaves – this really lends that South Indian flavour to this curry and I wouldn’t skip this because you can really tell the flavour difference without it. (If you don’t source fresh curry leaves regularly, it’s really helpful to keep the dried leaves on hand in your pantry – and you can add those in here instead)
Green Chillies – adjust to your liking! I’ve used 2 chillies slit lengthwise for a mild flavour.
Coconut Milk – you can use any kind – fresh/canned/powder-mixed here. I mainly use this for the nuttiness and creaminess that it adds to the curry.
Fresh Coriander – for a final garnish!

1. In a mixing bowl, combine all the ingredients listed under marinade. Add the chicken pieces to the marinade. Mix well to coat the chicken pieces. Set it aside for 15-20 minutes.
2. Turn on the Instant Pot and select SAUTE mode. Add oil to the pot and let it heat up.
Add ginger garlic paste and onions and fry the onions until they turn evenly brown, about 3-4 minutes.
3. Add the marinated chicken pieces to the Instant Pot. Toss the chicken for 2-3 minutes until lightly browned.
4. Add tomatoes, chilli powder, pepper powder, coriander powder, and salt to the pot. Sauté and cook for 3-4 minutes until the tomatoes start to get pulpy.
5. Add curry leaves, green chillies, ½ cup coconut milk, and ½ cup water to the Instant Pot. Mix well and bring it to a slow boil.
6. Put the lid on the Instant Pot and turn the valve to sealing.
7. Press MANUAL and pressure cook on HIGH for 8 minutes. Let the pressure release naturally for 10 minutes. Manually release the remaining pressure, if any.
8. Add the remaining coconut milk and garam masala to the pot. Allow it to simmer for about 2 minutes. Top with chopped coriander and serve hot!