Shirleen's roasted chicken curry and 'fry up' okra from the Great Eyewitness News Holiday Cook-off

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Shirleen's roasted chicken curry and 'fry up' okra from the Great Eyewitness News Holiday Cook-off
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Here's what you need to make Shirleen's roasted chicken curry, mashed potatoes and 'fry up' okra from the Great Eyewitness News Holiday Cook-off.

Fine mesh sieve or cheesecloth1. Combine butter, breadcrumbs, spices, and salt in the bowl of a stand mixer or bowl and mix until well combined. Transfer to a piping bag.

3. Pipe the stuffing under the skin of each breast, the legs, and the thighs. Smooth the stuffing so it's in an even layer.5. Using butcher's twine, tie the chicken so that the wings are tight against the body and the feet are propped up above the legs.7. Preheat oven to 425F. Brush a layer of soft butter over the skin of the chicken, a pastry brush helps in this process. Season the chicken with salt.

9. Lower the oven temperature to 350F. Continue cooking the chickens until cooked through and the internal temperature reaches 155F at the leg joint, about 30 minutes more.1 pound of okra, sliced3 cloves of garlic, mincedAvocado oil or any other high-heat cooking oil2. Add onions, white parts of scallions, and hot pepper. Saute for 2 minutes or until onions start to get fragrant.4. Saute on high heat for 5 minutes, add salt and pepper.Mashed Potatoes1 1/2 teaspoons sea salt, or to taste1.

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