The best way to know if a roasted chicken is done is to insert a meat thermometer deep into the breast or thigh of the chicken without touching the bone. It should read 165F.

Roast for 25 to 30 minutes, stirring after the first 15 minutes. Meanwhile, to prepare the curry, place the chicken in a food processor and pulse very briefly, just until chopped, but not ground.

Roast until the chicken is crisp and golden, the juices run clear when it’s pierced and a meat thermometer inserted in a thigh reads 165°F (74°C), about 1 hour.