Baked chicken curry

By admin
31 January 2013

Absolutely delicious! Thanks Jubeda Sulaiman of Lansdowne, Cape Town for sharing your recipe with us

Serves 4-6

Preparation time: 10 min

Cooking time: 40 min

15 ml (1 T) oil

1 onion, chopped

1 can (410 g) chopped tomato

3 whole cloves

2 whole cardamom pods

5 whole peppercorns

1 cinnamon stick

1 green chilli, chopped

5 ml (1 t) garlic, crushed

5 ml (1 t) ginger, finely chopped

5 ml (1 t) crushed chillies

5 ml (1 t) ground coriander

2,5 ml (½ t) cumin powder

2,5 ml (½ t) turmeric

a few strands of saffron or 2,5 ml (½ t) egg-yellow colouring salt

4 chicken breast fillets, cubed

fresh coriander for garnish

Preheat the oven to 180 °C.

  1. Mix together all the ingredients except the chicken and fresh coriander. Coat the chicken fillets with the mixture and let it marinade for an hour or preferably overnight in the refrigerator.
  2. Place the chicken with its marinade in an ovenproof casserole dish and cover with the lid. If you don’t have a lid then cover with foil.
  3. Bake in the oven for 40 minutes or until the chicken is cooked. Garnish with fresh coriander and serve with poppadums or rice.

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