CURRYS OVENS RECIPES
MILD OR HOT ALL IN ONE OVEN CURRY RECIPE - FOOD.COM
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
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
BAKED CHICKEN CURRY FLAVOR-FEST RECIPE | ALLRECIPES
This chicken is spicy, tangy, and juicy, but with no added fat. It's easy to make in large batches, so it's perfect for a party. And unlike most curries, it's baked, so you can spend time with your guests while it cooks.
Provided by ChefNYC
Categories World Cuisine Asian Indian
Total Time 2 hours 50 minutes
Prep Time 10 minutes
Cook Time 40 minutes
Yield 10 pounds
Number Of Ingredients 8
Steps:
- Whisk together the mustard, Worcestershire sauce, chili powder, cumin, ginger, and turmeric in a large bowl. Add the chicken to the bowl and toss until they are evenly coated. Scatter the minced garlic over the chicken and toss again. Cover and refrigerate 2 hours.
- Preheat oven to 450 degrees F (230 degrees C).
- Arrange the chicken pieces with the skin side facing up in a single layer in baking dishes or roasting pans. Pour the remaining marinade over the chicken. Cover with aluminum foil.
- Bake in preheated oven until the juices run clear, 40 to 45 minutes.
Nutrition Facts : Calories 652.7 calories, CarbohydrateContent 16.2 g, CholesterolContent 194.3 mg, FatContent 35.6 g, FiberContent 2.1 g, ProteinContent 62.5 g, SaturatedFatContent 9.8 g, SodiumContent 1317.2 mg, SugarContent 2.3 g
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