The Big Bite Chicken Curry

Chicken Curry Bone In Easy Lazy curry

This is the perfect curry for any lazy home cook with high standards. A seriously tasty curry that will take you 5mins to prep and 45mins to bake before you’re ready to serve and find yourself licking your plate clean. Also, grrrreat leftover option, if there is any of course, the sauce gets better with time (duh!) so dunking in some fresh bread the day is the best. Even adding some freshly boiled pasta to the leftover sauce and adding some of the shredded leftover chicken meat… lazy heaven. 2 days of food – sorted XD

Notes: I buy my butter chicken spice mixture from my local grocer and I’m sure you will too. Also feel free to add more heat to the curry if that suits you, either more chili flakes or fresh chili. I also love it when my curries are quite oily so start off with 4tbsp (as per the recipe) and if you want to add more then go for it. I prefer to add salt just before serving if any, because some pre-mixed spices have salt already added to them and the last thing you want is too much salt in your dish. The chicken thigh and drum pieces weighed a total of 1 kg but you can use between 1-1,2kg chicken (then there’ll be enough sauce for every serving). If you’d prefer to use chicken fillets then you can use between 6-8 chicken fillets (1kg).

Recipe video below recipe*

The Big Bite Chicken Curry

  • Servings: 4-6
  • Difficulty: Easy
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Ingredients

  • 4 tbsp butter chicken spice mix
  • 2 tbsp garam masala
  • 1 tbsp chili flakes
  • 1 tbsp chicken stock powder
  • 4 tsp brown sugar
  • 70g tomato paste
  • 4 garlic cloves, thinly sliced
  • 1/2 tsp ginger powder
  • 1 cup dbl cream plain yoghurt
  • 4 tbsp olive oil
  • Juice from 1 lemon
  • 800ml coconut milk
  • 8-10 chicken thigh and drum pieces (1-1.2 kg)
  • Salt to taste
  • Flatleaf parsley chopped for garnishing

Directions

  1. Preheat your oven to 200 degrees celisus
  2. Add the butter chicken spice, garam masala, chili flakes, chicken stock, brown sugar, tomato paste, sliced garlic cloves, ginger, yoghurt, and olive oil to a large oven-proof sauce pan. Bring to a simmer on med-high heat. Add the lemon juice while you wait for the mixture to start simmering. Stir and simmer for 3mins.
  3. Remove from the heat and add the coconut milk and mix well. Add the chicken thighs and drums. Make sure their coated with the sauce before transfering to the oven.
  4. Place the large sauce pan on the middle rack of the preheated oven. Bake for 45mins at 200 degrees celsius undisturbed.
  5. While the chicken is baking you may prepare your sides (couscous, basmati rice, flatbread and/roti).
  6. After 45misn you may remove the chicken from the oven. Sprinkle over some freshly chopped parsley and serve.


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