Baked Curry Chicken

This Indian spicy baked curry chicken dish is a perfect comfort food dish and is full of flavor. This recipe is delicious and makes a complete meal when served over rice or with chapati.

Course Dinner, Lunch, Main Course

Cuisine Indian

Keyword baked, Chicken, Curry

Prep Time 20

Cook Time 40

Total Time 1

Servings servings

Calories 327kcal

Cost $5

Ingredients

1 lbs Chicken thighs
2 tbsp Olive oil
2 large Onions thinly sliced
1 tbsp Sugar

Marinade

2 tbsp Olive oil
4 large Garlic cloves minced
3 inch French ginger grated
2 tbsp Curry powder
1 tsp Sweet paprika
½ tsp Cayenne pepper
1 tbsp Tomato paste
½ tsp Salt
¼ tsp Black pepper
1 tbsp Lemon juice

Instructions

Marinade - In a glass or ceramic bowl combine all the marinade ingredients.
Pro tip - never use metal to marinate because the acid in the marinade will react with the metal causing deoxidization.
2 tbsp Olive oil, 4 large Garlic cloves, 3 inch French ginger, 2 tbsp Curry powder, 1 tsp Sweet paprika, ½ tsp Cayenne pepper, 1 tbsp Tomato paste, ½ tsp Salt, ¼ tsp Black pepper, 1 tbsp Lemon juice
Marinate - Place the chicken in the marinade and make sure to rub it into the chicken. Leave to marinate for an hour up to overnight in the fridge.
1 lbs Chicken thighs
Onions - In a saute pan over medium heat, add the oil and saute the onions until translucent. Then, sprinkle the sugar and saute until the onions are caramelized. Transfer the onions to the marinade bowl with the chicken. Combine well.
2 tbsp Olive oil, 2 large Onions, 1 tbsp Sugar
Oven - Preheat the oven to 375°F/ 190°C/ Gas Mark 5
Bake - Transfer the marinated chicken along with all the marinade and juices to a baking dish. Bake on the middle rack for 40 to 45 minutes until nice and golden.
Pro tip - if the onions or chicken becomes too dark too soon tent the dish with aluminum foil.
When baked remove from the oven and leave to cool for 10 minutes before you serve.

Nutrition