Advertise

One Tray Cypriot Style Chicken Curry





INGREDIENTS

•4 brown onions, peeled, quartered
•500g White potatoes, peeled, quartered
•8-10 Chicken thighs/drumsticks
•1 aubergine, cut into 3cm chunks
•6 peeled, bashed garlic cloves
•2 tsp garam masala
•1 tsp onion granules
•1 tsp garlic granules
•2 tsp turmeric
•1 tsp ground coriander
•1 tsp ground ginger
•1 level tsp paprika
•3/4 tsp salt •3/4 tsp pepper •2 tbsp chopped coriander •1 can coconut milk
•2 tbsp Tomato purée •1 chicken stock cube
•1 can chopped tomatoes •1 can chickpeas, drained, washed
•1 red and 1 green chilli (optional)
•2 handfuls baby spinach leaves
•Olive oil 

METHOD 

Preheat oven to 200c (fan) / 220 C conventional.

Mix together spices in a bowl and leave to one side.

 In a large deep metal tray place onions, potatoes, aubergine, chicken, garlic, drizzle with olive oil, sprinkle over 2 tsp of the mixed spices, give tray a little shake, season well with salt + pepper and roast for 15 mins. 

While chicken is cooking, dissolve tomato purée + stock cube with 100ml boiling water in a measuring jug, add spices then top up with 150ml cold water, coconut milk, chickpeas, and stir well. 

Take out tray, pour over the chopped tomatoes, coriander, pour stock mixture into tray (I added 2 sliced chillis, nice and spicy), season with salt + pepper, cover tightly with foil and into a larger tray (to catch any spillages), cook on bottom shelf for 40 mins. 

After 40 mins take out tray, turn chicken over, cover with foil, put back in oven.

 After another 40 mins, take out, turn chicken over again, turn heat up to 220C, leave foil off and put back in oven mid shelf for 25-30 mins. 

Take out, allow to rest for 5 mins, stir in spinach leaves, then serve with basmati rice and salad 

Iklan Atas Artikel

Iklan Tengah Artikel 1

Iklan Tengah Artikel 2

Iklan Bawah Artikel