Oven Cooked Chicken Curry
This absolutely simple recipe can be cooked in an oven, instapot or slow cooker. There is not much sauteeing or stirring involved. The curry is cooked low and slow to develop deep flavours. Only few quick and easy steps for a delicious homestyle chicken curry.
Ingredients:
2 fresh chicken legs ( I used whole chicken legs, but you may use drumsticks or thighs or breast as well)
1/2 cup yoghurt
1 tbsp ginger and garlic, pureed
1 tsp turmeric powder
1 tbsp red chili powder (you may use cayenne, but adjust the amount as per liking)
2 tsp cumin powder
2 tsp coriander powder
1 tbsp garam masala ( You may use any curry blend or premade spice mixes for Indian cuisine in place of garam masala)
Salt
5 peppercorns
1/2" piece cinnamon
2 pods green cardamom
4 cloves
1 green pepper, diced
1 yellow onion (small), diced
1 roma tomato, diced
1 tbsp finely chopped ginger
Oil
3 cups chicken stock or water
Salt
Cilantro leaves for garnish
Method:
1. Marinate the chicken legs using yoghurt, ginger-garlic puree, turmeric, red chili powder, cumin powder, coriander powder, garam masala, and salt. Leave it overnight in the fridge for best results. Or at least 2 hours before cooking.
2. Pre heat your oven to 350 degF. In a thick bottom metal pot, heat 3 tbsp oil. Sautee peppers for 4 minutes and take them out.
3. Add diced onion and tomatoes to the same pot. Also add your whole spices like cardamom, cloves, peppercorn and cinnamon. Sautee for 7 minutes on medium heat.
4. Then add the marinated chicken legs. Cover with a lid and cook for 5 to 6 minutes.
5. Then add 3 cups water or chicken stock and chopped ginger. Turn the heat up to bring it to a boil.
6. Put the same lid back on and put you pot in the oven. Cook it for 35-40 minutes.
7. Add sauteed peppers and again put back in the oven, but this time at 250 degF for 15min.
8. Lastly, garnish your curry with chopped cilantro leaves and it is ready to be served with nan, homemade bread, or steamed rice.
Note:
1. Make sure your cookware is suitable to go in the oven. I used a stainless steel pot with metal handles and a metal lid. If you do not have a lid, use tin foil to cover the pot. You may also use a sauce pan to make this recipe.
2. The spices like red chili powder and garam masala (or curry blends) can be added more or less depending on your liking for heat.
3. If you feel like there is too much liquid in your curry, you may reduce the liquid by cooking it off on stove top for 5 to 7 minutes on high heat.
