Baked Coconut Chicken Curry

    • Prep Time
    • Minutes
    • Cook Time
    • Minutes

This curry is made so the kids can eat it. Feel free to lace it with as much chilli as you like.

Recipe Rating

  • (0 Rating)

Ingredients

  • 3 thighs and 3 drumsticks
  • 1 brown onion - sliced into half moons
  • 1 x 2cm piece fresh ginger
  • 1 x clove garlic
  • 1 tablespoon coriander seeds
  • 1 tablespoon cumin seeds
  • 2 teaspoons garam marsala
  • 1 teaspoon turmeric
  • about 6 curry leaves
  • 1 can tomatoes
  • 2 cups chicken stock
  • 1 cup coconut cream
  • 1 cup rice - (optional)
  • Salt for seasoning
  • Chopped Coriander leaves and fresh chilli for garnish

Instructions

  • 1. Pre heat oven to 180 degrees
  • 2. In a dry pan roast off your cumin and coriander seeds. watch they don't burn. One you can smell them they are done
  • 3. Put the seeds in a mortar and pestle and pound until they are broken down and start to look like a powder- set aside
  • 4. In a large frying pan with some olive oil, season and brown your chicken pieces. Set aside on a plate
  • 5. In that same pan add some more oil, or at this stage you could use butter or ghee. fry off your aromatics (onion, garlic, ginger)
  • 6. Add the cumin, coriander, garam marsala and turmeric. Fry until fragrant.
  • 7. Add your tomatoes
  • 8. Add your stock
  • 9. Add you curry leaves
  • 10. Season the sauce
  • 11. Add the coconut milk
  • 12. Taste for seasoning. If you have a palette for curries - adjust your spices, i may often add a little more of this or that.
  • 13. In a baking dish lay out your chicken pieces. Cover them with the curry sauce.
  • 14. Bake for 40 minutes and allow to rest
  • 15. Optional - If you would like to add rice to the dish.
  • 16. For the last 15 minutes of cooking, sprinkle 1 cup rice around your baking tray. Also add another 1/2 cup stock 1/2 cup coconut cream
  • 17. Make sure the rice is submerged in liquid or it won't cook properly.
  • 18. 5 minutes before its finished, check the dish isn't to dry and top hop with water if needed. After the rice has cooked there should still be a curry sauce.
  • 19. Garnish with fresh chilli and coriander
  • 20.

Instructions

  • 1. Pre heat oven to 180 degrees
  • 2. In a dry pan roast off your cumin and coriander seeds. watch they don't burn. One you can smell them they are done
  • 3. Put the seeds in a mortar and pestle and pound until they are broken down and start to look like a powder- set aside
  • 4. In a large frying pan with some olive oil, season and brown your chicken pieces. Set aside on a plate
  • 5. In that same pan add some more oil, or at this stage you could use butter or ghee. fry off your aromatics (onion, garlic, ginger)
  • 6. Add the cumin, coriander, garam marsala and turmeric. Fry until fragrant.
  • 7. Add your tomatoes
  • 8. Add your stock
  • 9. Add you curry leaves
  • 10. Season the sauce
  • 11. Add the coconut milk
  • 12. Taste for seasoning. If you have a palette for curries - adjust your spices, i may often add a little more of this or that.
  • 13. In a baking dish lay out your chicken pieces. Cover them with the curry sauce.
  • 14. Bake for 40 minutes and allow to rest
  • 15. Optional - If you would like to add rice to the dish.
  • 16. For the last 15 minutes of cooking, sprinkle 1 cup rice around your baking tray. Also add another 1/2 cup stock 1/2 cup coconut cream
  • 17. Make sure the rice is submerged in liquid or it won't cook properly.
  • 18. 5 minutes before its finished, check the dish isn't to dry and top hop with water if needed. After the rice has cooked there should still be a curry sauce.
  • 19. Garnish with fresh chilli and coriander
  • 20.

Rate this recipe

  • 0 People Rated This Recipe

  • Average Rating

    (0 / 5)

No comments yet.

Leave a Reply

About Chef

The Seasonal Table