One Pan Chicken Curry
Oven-baked curry is a game-changer for busy families
SERVES
4
PEOPLE
PREP TIME
10
MINUTES
COOKING TIME
35
MINUTES
Ingredients
4 chicken breasts, cut into cubes
½ inch ginger grated
1 tbsp tomato purée
2 tbsp medium curry powder
2 tbsp garam masala
3 tbsp olive oil
1 white onion. roughly chopped
2 garlic cloves ,roughly chopped
2 tomatoes. quartered
1 red pepper. roughly chopped
100g aubergine or courgette, diced (optional)
½ red chilli, roughly chopped (optional)
Handful of fresh coriander
200ml chicken stock
100ml coconut cream or coconut milk
20g flaked almonds (optional)
Salt and freshly ground pepper
Method
Preheat the oven to 200°C/180°C fan/gas 6.Place the chicken in a bowl with the grated ginger, tomato purée, 1 tbsp curry powder, 1 tbsp garam masala and 1 tbsp olive oil. Season with salt and pepper and combine everything.
In a separate bowl, place the onion, garlic, tomatoes, pepper, aubergine or courgette and chilli (optional).
Drizzle in the remaining 2 tbsp olive oil, 1 tbsp curry powder,1 tbsp garam masala, and coat all the ingredients.
Place the chicken and vegetables onto a baking tray. Keep the meat on one side and vegetables on the other.
Cover the baking tray with foil and bake for 15 minutes, then remove the foil and bake for an additional 15-20 minutes. The chicken should be golden, and the vegetables should be soft and easily pierced with a fork.
Set the chicken aside and place the vegetables into a deep jug. To the jug, add the coriander, stock, coconut cream and almonds. Use a stick blender or food processor to blend into a smooth sauce.
Place the blended curry sauce into a pan and add the cooked chicken pieces. Bring to a simmer and serve with rice.
Season to taste and garnish with fresh coriander.
