Indian chicken casserole
Background
If you like chicken curry, try this Indian chicken casserole, which is nicely spiced but still rather mild so children can eat it too. It’s a very popular dish in my family so I make it regularly, normally served with boiled basmati rice. If you want it to have a greater kick, just add more chilli powder or serve it sprinkled with chilli flakes!
Ingredients
- 2 Tbsp oil (or ghee)
- 1 large onion, sliced
- 1 celery stalk, chopped
- 2 cloves of garlic, sliced
- 1 cm of ginger, grated
- ¼ tsp chilli powder
- ¼ tsp ground turmeric
- ½ tsp ground coriander
- 1 tsp garam masala powder
- ½ tsp smoked paprika
- ½ tsp ground cumin
- 1 can of chopped tomatoes
- 150 ml hot chicken stock
- About 1 kg of chicken pieces ( thighs and drumsticks)
Instructions
- Preheat the oven to 170°C.
- Heat the oil in a large, preferably heavy- based casserole dish, then gently fry the celery pieces and the onion slices.
- When the onion begins to brown, add the garlic and ginger, then stir for 1-2 minutes. Add the spices, stir for 1 minute, then pour in the stock and tomatoes.
- Place the chicken pieces in the sauce, season with salt and pepper. Cover with a lid (or foil) and bake for 1 hour in the oven.
- Remove the cover, brush the chick with a little oil, then turn the over in the saucepan.
- Bake for 35-40 minutes (without cover) until golden and the chicken is cooked through.
- Put the chicken pieces carefully into a serving dish, cover and rest whiles you reduce the sauce on the stove to a thick sauce (this should take 5- 8 minutes).
- Serve with the sauce poured over the chicken.
Categories
- Meal Type: - Dinner - Everyday - Lunch - Main - Roast - Supper
- Cuisines: - Fusion - Indian
- Occasions: - Dinner Party - Fathers Day - Parties - Sports Food
- Ingredients: - Chicken & Turkey
- Health and Diet: - Dairy Free - Gluten Free - Low Carb
- Skill Levels: - Easy
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