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Whole Chicken Curry

Monica Sawhney

A curried take on your classic roast chicken! A great way to spice up your Sunday roast.

Whole Chicken Curry

Ingredients

  • For chicken marination

  • 3 heaped tbsp yoghurt

  • 2 tsp salt

  • 1 tsp paprika

  • 1 tsp garam masala

  • Whole chicken (3.5-4kg), skinless with slits cut into it

  • To make the curry

  • 5 tbsp ghee/oil

  • 2 bay leaves

  • 2 green cardamoms

  • 2-inch piece cinnamon stick

  • 6 small onions, roughly diced

  • 3 tsp garlic paste

  • 3 tsp ginger paste

  • 5 tbsp tomato passata

  • 2 bird eye green chillies, finely chopped

  • 1 1/2 tsp salt

  • 1/4 tsp chilli powder

  • 1/2 tsp paprika

  • 1/2 tsp coriander powder

  • 1/2 tsp turmeric

  • 1 tsp garam masala

  • 1/2 tsp sugar

  • Handful fresh coriander, roughly chopped

Instructions

  1. Pre-heat oven at 200C. Now combine the yoghurt and spices listed under “marination” in a bowl. Rub this marination all over the chicken and refrigerate for 4 hours.

  2. Heat ghee/oil in an ovenproof pan. Add bay leaf, cardamom and cinnamon. Then add the onions and cook until soft.

  3. Add ginger and garlic pasta and cook for 5 minutes until everything is golden brown.

  4. Now add the tomato passata followed by the green chillies and cook for 2 minutes. Reduce the heat to low and the remaining spices, sugar and half of the coriander.

  5. Place the marinated chicken in the pan and spoon over some of the sauce. Cover loosely with foil and place in oven for 20 minutes. Check the chicken and spoon over some more sauce and place back in the oven for another 20 minutes. Repeat as before and spoon over more sauce.

  6. Remove the foil and place back in the oven for another 10 minutes. Remove from oven and garnish with remaining coriander. Serve with pilau rice.

Whole Chicken Curry
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