Baked chicken curry
To accompany the dish, a simple rice dish and a vegetable or a salad would suffice. But if you're entertaining serve stir-fried cauliflower with ginger, garlic and green chillies and a bowl of rice with mushrooms as side dishes.
Ingredients
- Lemon juice15 ml
- Vegetable oil60 ml
- Single cream100 ml
Instructions
15 steps- 1
Preheat the oven to 180C/350F/Gas 4.
- 2
Put the tomato purée in a bowl and mix with one tablespoon of water.
- 3
Add all the remaining sauce ingredients, in the listed order, mixing as you go.
- 4
Spread out the chicken breasts and season them generously on both sides with salt and freshly ground black pepper.
- 5
Put three tablespoons of the oil in a non-stick frying pan and place over a high heat.
- 6
When hot, add the cinnamon, cracked cardamom pods and cloves.
- 7
After ten seconds, add the chicken breasts in a single layer and brown them lightly on both sides.
- 8
Remove with a slotted spoon and place in a single layer in an ovenproof dish.
- 9
Add the onions, ginger, and green chillies to the same frying pan and fry them in the residual oil until they are golden-brown in colour.
- 10
Remove with a slotted spoon and spread evenly over the chicken breasts.
- 11
Add the remaining one tablespoon of oil to the frying pan. When hot, add the mustard seeds. As soon as they pop - this will be just a few seconds - add the garlic and stir.
- 12
As soon as the garlic starts to brown, pour in the sauce.
- 13
As soon as the sauce heats up and starts bubbling, pour it over and around the chicken without displacing the onion mixture.
- 14
Place the ovenproof dish, uncovered, in the oven and bake for 25 minutes.
- 15
Serve immediately with basmati rice.
Nutrition
1 serving ≈ 263 g
Nutrition values are estimates. - means data is unavailable.
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