Bake In The Oven Chicken Curry

4
Servings
20m
Prep Time
60m
Cook Time
1h 20m
Ready In


"I cut this recipe from the "Weekly Times" paper a few years bake. Now that I have found this recipe again, I am hoping to try it very soon, as it seems a very quick and easy recipe to make after work. Note from cut out ~ You want your curry sauce to have a good body. This is where tinned tomatoes (with their liquid) and even other ingredients like roasted capsicum can supply some extra flavor. Yogurt or cream, coconut milk or even spinach can provide an interesting character to the finished result. NOTE TO SERVE: You will need 2 cups cooked plainrice or basmati rice, to serve."

Original recipe yields 4 servings
OK

Nutritional

  • Serving Size: 1 (491.8 g)
  • Calories 678.2
  • Total Fat - 39.5 g
  • Saturated Fat - 10 g
  • Cholesterol - 140.9 mg
  • Sodium - 644 mg
  • Total Carbohydrate - 49.7 g
  • Dietary Fiber - 5 g
  • Sugars - 4.4 g
  • Protein - 32.4 g
  • Calcium - 137.1 mg
  • Iron - 4.8 mg
  • Vitamin C - 24.4 mg
  • Thiamin - 0.6 mg

Step 1

Preheat the oven to 190C. Heat the sunflower oil in a ovenproof and flameproof casserole dish over medium-high heat. Add the chicken, stirring, for a few minutes and then add the onion, garlic, chilli and ginger and cook, until the just chicken starts to brown; Note: Ideally you need the vegetable's to soften and not brown and the chicken just brown.

Step 2

Add curry paste and cook, stirring, for a further minute or until fragrant. Season & stir in tinned tomatoes & coconut milk until combined.

Step 3

Cover and bake for 40 minutes or until the chicken is cooked through and the sauce has thickened.

Step 4

Remove from oven and stir through the cherry tomatoes then return to the oven for a further five minutes to warm them through. Sprinkle with chopped coriander and serve with cooked plain rice.

Tips & Variations


No special items needed.

Related