CHICKEN CURRY IN OVEN RECIPES

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OVEN BAKED EASY CHICKEN CURRY RECIPE - MAGIC SKILLET



Oven Baked Easy Chicken Curry Recipe - Magic Skillet image

Oven easy baked chicken curry recipe.Chicken breasts or thighs with spices cooked in a halogen (turbo) oven. Delicious!

Provided by Slava Bond

Total Time 35 minutes

Prep Time 10 minutes

Cook Time 25 minutes

Steps:

  • Rub chicken breasts with salt and black pepper. Stuff curry powder under the skin of chicken breasts.
  • Arrange curried chicken breasts on the high rack of turbo oven. Cook at 400°F(205°C) for 20-25 minutes.

MILD OR HOT ALL IN ONE OVEN CURRY RECIPE - FOOD.COM



Mild or Hot All in One Oven Curry Recipe - Food.com image

This dish is fun to make. I cook the meat in a wok and use it topped with a lid in the oven afterwards, but you can also use a casserole dish with a tight fitting lid. For a mildly spiced curry, use Patak's Korma curry paste and for a hotter use Patak's Madras curry paste and a chili if desired. The amounts given serve "two pigs" ore 3 normal eaters. Recipe can easily be adapted for more people. The chicken needs to be marinated for at least 30 minutes but up to 24 hours. Enjoy!

Total Time 55 minutes

Prep Time 25 minutes

Cook Time 30 minutes

Yield 2-3 serving(s)

Number Of Ingredients 23

2 chicken breasts
1 tablespoon curry paste, preferably Korma (or another Indian curry paste, but no Thai paste)
1 1/2 tablespoons oil for the marinade (I use sunflower oil)
1 tablespoon oil
1 medium onion, thinnly sliced
2 garlic cloves, chopped
1 teaspoon grated fresh ginger
1/2 cinnamon stick, broken into 2 pieces
1 red chile, very finely chopped (optional)
1 cup basmati rice, washed in several batches of water and drained
2 -3 tablespoons raisins, preferably white
1 cup canned chopped tomatoes including their juice
1 cup water
1/4 teaspoon turmeric
1/4 teaspoon cumin
1/2 teaspoon salt
1 tablespoon lime juice
1 tablespoon brown sugar
1 bay leaf
1 cup cherry tomatoes (do not use more)
3 tablespoons desicated unsweetened coconut
lime wedge
sour cream (optional)

Steps:

  • Chicken: Halve the chicken breasts lengthwise. Cut the halves into fingerthick pieces.
  • Mix oil and curry paste and marinate chicken for at least 30 minutes. It can be marinated up to 24 hours in advance. The longer you marinate it, the better it will taste.
  • Heat a nonstick skillet or wok (high heat) and add the chicken pieces but not the marinade left in the dish you marinated the chicken in as you will need it to toss your onions in it. However, most marinade will stick to the chicken which is ok. You don't need to add extra oil, as there should be enough oil in the marinade. Cook the chicken in a single layer without stirring for ca 40seconds on the first side; turn the chicken pieces and cook for only 30seconds on the second side. Transfer the chicken to a clean bowl.
  • Preheat oven to 350F/180°C.
  • Onion, spices, rice: Toss onions in dish with leftover marinade of the chicken. Heat oil in same skillet/wok you used for chicken. Fry onions on low heat for 4 minutes, stirring frequently. Add garlic, ginger, cinnamon stick and chili if using. Cook for another 2 minutes. Stir in washed and drained rice and cook for 1 minute. Take off heat and add raisins and transfer to a casserole dish with a lid or use a wok or wide pan with lid.
  • Flavoured stock: Mix ingredients for flavoured stock and heat it. Check seasoning. When hot mix with rice and cover. Put in preheated oven.
  • Cook for 20 minutes, then stir in cooked chicken and cherry tomatoes if using. Cook for another 10 minutes or until rice and chicken are done.
  • Serve: Sprinkle each serving with coconut and top with lime wedge. The lime wedge is lovely if pressed over curry! Serve with sour cream aside if desired.

Nutrition Facts : Calories 894.3, FatContent 36.9, SaturatedFatContent 17.3, CholesterolContent 92.8, SodiumContent 734, CarbohydrateContent 102, FiberContent 8.9, SugarContent 19.3, ProteinContent 40.9

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