Baked Chicken Curry

[KarenH]

Baked Chicken Curry

This recipe is adapted from the River Cottage Everyday book.  It is not cooked completely in the TMX, so might be better in the non-TMX recipe section, but it does use the TMX to prepare the dish.  Moderators, please move to non-TMX section if you think it belongs there.

It is a delicious, creamy and tasty curry, mild in flavour.   The chicken was beautiful and moist inside and the crispy browned skin was yummy!

Ingredients:
2 teaspoons cumin seeds
2 teaspoons corinader seeds
1 teaspoon fennel seeds
2 teaspoons ground turmeric
2 teaspoons ground fenugreek
1 large onion, peeled and quartered
3 large garlic cloves
1 large green chilli - deseeded if you want it very mild.
1 thumb-sized piece of fresh ginger, peeled and sliced into coins
3-4 tablespoons oil
1.5 - 2kg of chicken pieces with the skin on (I used a mixture of breasts and thighs.  Could use marylands or drumsticks too)
Sea salt and fresh ground black pepper
440g can tomatoes
440ml can coconut milk or cream

Directions:

Toast the cumin, coriander and fennel seeds either in the TMX on 100 degrees, or in a small frypan until fragrant.

Grind the spices to a fine powder on speed 9.   Remove from bowl and add powdered fenugreek and turmeric. Don't clean bowl.

Put the onion, garlic, ginger and chilli into the TMX and blend to a coarse paste on speed 8.  You will need to scrape down the sides and repeat the blending a couple of times.  Remove from bowl and set aside.  Don't wash the bowl.

Put the tomatoes and coconut milk in the TMX and blend 10 seconds speed 6.  Leave in TMX bowl.

Preheat oven to 150 degrees fan forced.

In a large frypan, heat the oil and brown the chicken.  Place the chicken in a large baking dish, skin side up.

Reduce the heat to medium and fry the dry spice mix in the leftover oil/chicken fat for 1 minute.  Add the onion/garlic paste and fry, stirring often for 5 minutes.

Add the spice mixture to the TMX bowl with the coconut and tomato mixture in it and heat at 100 degrees, speed 2 for 5-8 minutes or until just simmering.

Pour the tomato/coconut mixture over the chicken, coating the chicken well, but scraping the mixture off the top of the skin to allow it to brown.

Bake in the oven 1 1/2 hours, turning the chicken every 30 mins.  In the last 30 mins the skin on top should brown up and crisp up.

Serve with Bron's garlic rice.

Notes:
I used 2kg of chicken pieces and there was plenty of sauce for that amount of chicken.

The sauce would be lovely thickened with ground almond meal or ground cashews.  You could grind the nuts first before or after the spices, but before the ginger and garlic, and add the ground nuts back into the sauce with the cooked spices.

[judydawn]

It sounds lovely Karen and there is enough done in the Thermomix to warrant leaving it right here 

[JulieO]

It does sound nice Karen.  I will make this. 

[Halex]

On my to do list, will probably do skinless chicken as we dont eat the skin

[KarenH]

Hally, I would leave the skin on while it is cooking, even if you take it off after cooking, and don't eat it.  I think keeping the skin on kept the chicken so moist and tender.

[Kimmyh]

Sounds great Karen. Thanks for sharing.

[mab19]

This sounds nice.  Thanks for the conversion.

[Katiej]

Sounds delicious!  Thanks for posting the recipe Karen.

[obbie]

sounds yum, thank you

[cookie1]

I received this for Christmas. If the other recipes are as lovely as this sounds we are in for some great meals.