Great served on a bed of rice, you can also serve this curry with naan bread and 'sambals' of chopped tomato, cucumber, onion & corianderYears ago when I was still living in South Africa, I saw a similar recipe to this one on the back of a jar of curry spices I bought one day. I tried to remember the recipe from memory, and came up with my own … so here it is !
It is a really quick and easy recipe for a deliciously tomatoe-y chicken curry. After quickly pan frying the onion and chicken pieces to brown them, you simply put all the ingredients into a casserole dish and pop it in the oven for just under an hour until it’s done – hardly any work … and no fuss at all !
Whilst the curry is cooking in the oven, you can throw a pot of rice to cook on the stove top, and quickly chop some small cubes of tomato, onion, cucumber and a bit of fresh coriander together to make ‘sambals’ to scatter over the top of the curry when it comes out of the oven. If you have naan bread in the house (which you can buy from many supermarkets these days), you can serve some of that on the side, too.
You can adjust the ‘heat’ of the curry depending on what type/strength of curry powder you use, and how much you put in. I keep this one quite mild, so that our 5 year old daughter can eat – and enjoy it – too !
Quick & Easy Tomatoe-y Chicken Curry Casserole
6 chicken pieces (thighs/legs & drumsticks work well)
2 large Onions
Oil for frying
1 x 240gm tin tomatoes, in juice (don’t drain)
1 – 1 ½ tbsp Lemon Juice
2-3 tbsp Curry Powder (I use a mild one) – to taste
4 cloves fresh Garlic, finely grated
1 tbsp fresh Ginger, finely grated
½ cup Water
Salt to taste
Lightly pan fry the chicken pieces & the onions to brown them. Set aside. Mix together the tinned tomatoes (& their juice), lemon juice, curry powder, garlic, ginger, water and salt to blend. Place the chicken pieces/onion into an ovenproof dish and pour the mixture over them, turning to baste. Cover, and place in the oven at Gas mark 5/190’C/375’F for about 45 minutes until the chicken is done. You can turn and baste the chicken pieces a couple of times during the cooking process if you like.
It is a really quick and easy recipe for a deliciously tomatoe-y chicken curry. After quickly pan frying the onion and chicken pieces to brown them, you simply put all the ingredients into a casserole dish and pop it in the oven for just under an hour until it’s done – hardly any work … and no fuss at all !
Whilst the curry is cooking in the oven, you can throw a pot of rice to cook on the stove top, and quickly chop some small cubes of tomato, onion, cucumber and a bit of fresh coriander together to make ‘sambals’ to scatter over the top of the curry when it comes out of the oven. If you have naan bread in the house (which you can buy from many supermarkets these days), you can serve some of that on the side, too.
You can adjust the ‘heat’ of the curry depending on what type/strength of curry powder you use, and how much you put in. I keep this one quite mild, so that our 5 year old daughter can eat – and enjoy it – too !
Quick & Easy Tomatoe-y Chicken Curry Casserole
6 chicken pieces (thighs/legs & drumsticks work well)
2 large Onions
Oil for frying
1 x 240gm tin tomatoes, in juice (don’t drain)
1 – 1 ½ tbsp Lemon Juice
2-3 tbsp Curry Powder (I use a mild one) – to taste
4 cloves fresh Garlic, finely grated
1 tbsp fresh Ginger, finely grated
½ cup Water
Salt to taste
Lightly pan fry the chicken pieces & the onions to brown them. Set aside. Mix together the tinned tomatoes (& their juice), lemon juice, curry powder, garlic, ginger, water and salt to blend. Place the chicken pieces/onion into an ovenproof dish and pour the mixture over them, turning to baste. Cover, and place in the oven at Gas mark 5/190’C/375’F for about 45 minutes until the chicken is done. You can turn and baste the chicken pieces a couple of times during the cooking process if you like.
