Chicken Curry is staple Indian comfort food, and is typically cooked over a stovetop. It also a bit messy to make. I recently made an oven-baked version which tastes just as good, and is less messy to make.
Prep time is about 20 minutes, followed by 60 minutes in the oven. Makes enough for 6 portions.
Ingredients
- Boneless Skinless Chicken Thighs 1kg
- 2 medium sized onions
- 1 whole garlic
- 1 inch of ginger
- 6 green chillies
- Two medium sized tomatoes (puréed)
- 2 tsp of Cumin Powder
- 1/2 tsp of Turmeric Powder
- 4 tsp of hot curry powder
- 2 tsp of garam masala
- 1 stick of cinnamon
- 2 cardamom pods
- 4 cloves
- 1 star anise
- 2 tbsp of mustard oil
- Salt and Pepper to taste
- Two to four stalks of fresh coriander.
Instructions
Step 1: Pour in 2 tbsp of mustard oil into an oven-safe dish and ensure that it is uniformly coated. Place in the cardamom pods, cinnamon stick, cloves, and star anise, cover with foil, and place in the oven at 200°C for about 10 minutes.
Step 2: Peel the onions, garlic, and ginger, and grind to a paste along with the chillies in a food processor.
Step 3: Cut the chicken things into small chunks, and place in a mixing bowl. Add the garlic, ginger, onion and chilli paste, turmeric, cumin powder, curry powder, garam masala, salt, pepper, and tomato puree. Knead in thoroughly.
Step 4: Remove the container from the oven, and add the chicken and rest of the ingredients from the mixing bowl. Mix thoroughly, and cover with tin foil. Place back in the oven for 60 minutes at 200°C, stirring every 20 minutes.
Step 5: Serve hot with steamed rice, garnished with fresh coriander on top.