This crispy oven baked chicken curry takes Indian inspired food to another level!
Growing up, I always enjoyed eating and – as I got older – creating curry recipes. This stems from a deep interest in spicy and aromatic dishes, and being inspired by flavours from around the world.
I’m lucky enough to work with someone who has a great knowledge of cooking Indian food. Through her, I have discovered that the method of Indian cooking is just as important as the ingredients used. Essentially it’s all about applying traditional techniques to make the very most of your ingredients.
These techniques, combined with the crispy skin from the chicken on the bone (a technique that helps develop even more flavour) and garnished with red onions soaked in lime juice, creates a zingy and flavoursome dish.
It can often feel quite intimidating to cook a curry from scratch. But, with just a few simple spices, you can create an authentic Indian flavour. Without a doubt, the aroma of the spice mix blending together in the pan will get your taste buds going and make you realise just how easy it is!
Find our crispy oven baked chicken curry recipe below!
We’re no strangers to tasty curries on FOOD4FEAST so for more inspiration check out these recipes:
CRISPY OVEN BAKED CHICKEN CURRY
- 6 large chicken thighs on the bone with skin
- 1 large onion
- 2 garlic cloves crushed
- 1 red chilli finely chopped
- 1 piece of ginger thumb sized, grated
- 400 ml tinned chopped tomatoes
- 1 tbsp tomato puree
- 400 ml coconut milk
- 1 stick of ginger
- 1 bay leaf
- salt and pepper to taste
For the spice mix
- 2 tsp cumin seeds
- 2 tsp coriander seeds
- 1 tsp fennel seeds
- 1 tsp mustard seeds
- 4 cardamon pods
- 1 tsp ground turmeric heaped
- 1 tsp ground fenugreek heaped
- 1 tsp chilli powder optional
For the red onions
- 1 large red onion finely diced
- juice from 2 limes
- Preheat the oven to gas mark 4/180℃/350℉.
- Toast all of the seeds (apart from the cardamom) in a dry pan on a medium to low heat for a few minutes, until the mustard seeds start to pop. Remove seeds from the pan into a pestle and mortar along with the rest of the spices whilst it’s still hot and grind together to make a powder.
- Add a few tablespoons of water to turn the powder into a paste and then add to a pan on a medium to low heat with about 2 tablespoons of oil and gently simmer for a few more minutes to awaken the spices.
- Add in the onions, ginger, chilli and garlic, turning up the heat slightly and cook through until soft and slightly coloured. Add the tin of tomatoes and coconut milk, 200ml of water and bring to the boil, turning down to a simmer. Season the sauce to taste bearing in mind that it will reduce and become more concentrated.
- Score and season the chicken with salt and pepper and rub in about 1 tbsp of oil.
- place a large deep baking tray on the top of the hob and heat up until you can hear a sizzle when you add the chicken. Add all of the chicken and seer on both sides, leaving the chicken skin side up.
- Pour over the curry sauce, making sure it coats the chicken skin but leaves it sticking out to get nice and crispy. Remember the sauce will reduce, so don’t worry too much about the skin being slightly covered.
- Bake for around 35-40 minutes until the chicken is cooked through and crispy.
- While the chicken is cooking, add the thin sliced of red onion to the lime juice, ready for serving.
- Serve and enjoy with fluffy rice, fresh coriander and those lovely lime pickled red onions.