Oven Baked Chicken Curry
A deliciously simple but tasty chicken curry that's fragrant and perfectly creamy. Serve with Cilantro Lime Rice or a starch of choice. You can also add an array of vegetables to the bake, to fill those hungry bellies!
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Servings: 6
Equipment
- 1 large ovenproof dish (35cm x 28cm x 8cm) for the chicken curry, see note 6
- 1 medium saucepan for the cilantro lime rice
Ingredients
Baked Chicken Curry
- 12 pieces chicken thighs and drums, or breasts see note 1
- 2 tbsp olive oil
- 50 grams curry paste see note 2
- 50 grams tomato paste
- 1 cup double cream yoghurt or coconut yoghurt
- 4 garlic cloves crushed
- 1 medium chili finely chopped
- 1 tsp chicken stock granules/powder
- 2 tsp light brown sugar
- 1 tsp salt
- 2 tbsp fresh lemon juice about 1 medium lemon
- 800 ml coconut milk unsweetened
- Vegetable of choice* see note 5
- Handful of coriander garnish, roughly chopped
Cilantro Lime Rice
- 2 tbsp olive oil
- 2 cup basmati rice or any long grain rice
- 1 tsp salt
- 1 tsp lime zest or lemon zest
- 2 ½ cups water lukewarm
- 1 tbsp fresh lime juice or lemon juice
Instructions
Baked Chicken Curry
- Preheat the oven to 200℃ / 400℉. Prepare all the ingredients. Make sure the chicken thighs, if using, are clean.
- Add all the ingredients, besides the chicken, to a large ovenproof dish/saucepan and mix well. Add in the chicken, and coat each piece with the curry sauce. Before placing the chicken in the oven, make sure the thighs are skin side up. See Note 5.
- Bake for 1hr 15 minutes. Meanwhile, prepare the cilantro lime rice. Remove the curry from the oven once the exposed chicken pieces are caramelized on top. Salt to taste and serve with the basmati rice.
Cilantro Lime Rice
- Heat the olive oil in a medium saucepan on medium high heat. Add the raw rice and stir to coat with the olive oil. Cook, stirring occasionally, until the rice has started to brown.
- Add water, salt, and lime zest to the rice. Bring to a rolling boil, then cover and lower the heat to low to maintain a very low simmer.
- Cook undisturbed for 15 minutes, then remove from heat and let sit for 10 minutes. Fluff the rice with a fork.
- Add the cilantro and lime juice and mix. Salt to taste and serve.
Video
Notes
- Chicken: I like using chicken thighs and or drumsticks but if you prefer you can also use boneless chicken thighs. You can also use chicken breasts if you'd like.
- Curry paste: You can use your favourite curry paste. I used Pakco Curry Paste for this curry paste but you can use your favourite curry paste. The flavour will naturally differ depending on which curry paste you use e.g.. red curry paste, green curry paste, yellow curry paste etc. Also, don't add too much fresh chilies as some curry paste's are spicier than others.
- Chili: You can adjusted the amount of fresh or dried chillies you use - this'll depend on your personal preference.
- Chicken stock: I used Ina Paarman's Chicken Stock granules/powder but you could also use the cubes
- Additional Vegetables: If you're adding any root vegetables to the curry then cut them into chunks and allow them to cook with the chicken for the full 1hr 15mins. If you're using softer vegetables, that cook more easily, then you need to add them to the curry after the chicken has baked for 25mins, otherwise they'll overcook and disintegrate.
- Serving dish size: My dish size was 35cm x 28cm x 8cm . You can use a smaller dish that's deeper but just make sure the chicken and vegetables aren't completely submerged, otherwise the meat and vegetables (is using) won't get any colour and caramelize. The other issue, with a dish that's too deep, is that it takes longer for the center to warm up and start cooking so this will cause the recipe to take much longer to cook to it's desired doneness.