Sunday, April 17, 2016

Baked chicken curry

I like anything that is easy peasy but yet, taste incredibly yummy as well. I guess who wouldn't?

After I saw how easy this recipe from Madhur Jaffrey would be, I decided to try it and also give it an accompaniment which is the usual, turmeric cabbage. Apparently, Mr G loves turmeric cabbage to bits. Beats me why? Hahaha!! I told him this will be my 1st attempt so don't have any expectations about it. He said yeah of course but not without adding, cook the cabbage longer alright? =_="

Anyhow let's get along with the baked chicken curry recipe. See my modifications in blue.


21/2 lb. chicken parts I used 1 kg chicken drumsticks
1 tsp. salt
Freshly ground black pepper
2 tbsp. lemon juice
2 tsp. finely grated peeled fresh ginger root I used about 1/4 inch
1 large garlic clove, crushed
5 tbsp. whole-milk yogurt
1 1/2 tbsp. ground coriander
2 tsp. ground cumin
1/2 tsp. ground turmeric
1/2 tsp. cayenne pepper I used 1 tbsp chilli powder
6 cardamom pods
2 tbsp. finely chopped red onions or shallots I used 1 big red onion
A little oil for basting
  1. Put chicken in a casserole-type dish so it fits easily in a single layer. Add the salt, lots of black pepper and the lemon juice. Mix well and set aside for 20 minutes.
  2. Combine the ginger, garlic, yogurt, coriander, cumin, turmeric, cayenne chilli powder and cardamom in a bowl. Mix well. Rub chicken with this mixture, cover, and refrigerate overnight. To be frank, I just added everything together and mixed it with the chicken.
  3. Bring chicken to room temperature.
  4. Preheat oven to 180 degrees celsius.
  5. Brush top with oil and scatter onions over top. Place in middle of oven for 30 minutes. Turn chicken pieces over and put back in oven. Cook another 40 minutes, basting every 10 minutes with the juices. Remove cardamom pods. Serve with rice.
We decided to go carb-free yesterday so hence didn't cook any rice. But yes, this baked curry chicken is definitely great with rice, sauce and all. If you are curious about how to cook this simple turmeric cabbage, you can look below for the recipe.
Mr G loved the whole Indian inspired baked curry chicken and turmeric cabbage. To be honest, we finished everything amongst ourselves. It was filling given that we didn't have any rice to go along with. Super easy peasy and I probably spent like only 10 minutes or so in the kitchen preparing the turmeric cabbage. That's about it. Try it if you are short of time but yet want to have a good homecooked meal.

If you are looking for the turmeric cabbage recipe, this is it.
2 Tbsp. canola oil
1/2 tsp. mustard seeds
1/2 tsp. ground turmeric
1 lb. green cabbage, thinly sliced (about 1/2 head)
2 garlic cloves, peeled, smashed with the side of a knife
1 teaspoon salt
1/8 tsp. ground cayenne
  1. Heat the oil in a large frying pan or wok over high heat. When super-hot, add the mustard seeds and cover with a splatter screen or lid to keep the seeds from flying out.
  2. When the seeds stop sputtering, add the turmeric, cabbage, garlic, salt, and cayenne. Toss well. Stir-fry until the cabbage is crisp-tender, 2 to 3 minutes.  
I'm submitting this post to I Heart Cooking Clubs - Madhur Jaffrey.
I'm also submitting this post to Cooking with Herbs organized by Karen of Lavender and Lovage.
Cooking with Herbs Lavender and Lovage

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