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Indian chicken casserole

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!
Print Recipe
Prep Time 10 minutes
Cook Time 1 hour 50 minutes
Resting Time 4 hours
Total Time 2 hours
Servings: 6 people
Cuisine: Fusion, Indian
Calories: 1234
Ingredients Method

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

Method
 

  1. Preheat the oven to 170°C.
  2. Heat the oil in a large, preferably heavy- based casserole dish, then gently fry the celery pieces and the onion slices.
  3. 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.
  4. 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.
  5. Remove the cover, brush the chick with a little oil, then turn the over in the saucepan.
  6. Bake for 35-40 minutes (without cover) until golden and the chicken is cooked through.
  7. 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).
  8. Serve with the sauce poured over the chicken.