Wednesday, April 26, 2017

Baked Indian Chicken


  • 3 garlic cloves, finely chopped
  • 3 teaspoon finely chopped ginger
  • 12 chicken drumsticks
  • 1 tablespoon peanut oil
  • 150g (1/2 cup) Korma curry paste
  • 400g can finely chopped or diced tomatoes
  • 210g (1 cup) split red lentils, rinsed
  • 500ml (2 cups) chicken stock
  • Sour cream and coriander to serve


  • Step 1
    Preheat oven to 220C/200C fan forced. Sprinkle the  garlic and ginger over the base of a large baking dish. Nestle the chicken amongst it. Spread the curry paste over the chicken. Drizzle with oil. Season.
  • Step 2
    Roast for 15-20 minutes or until vegetables and chicken start to turn golden. Reduce heat to 180°C/160°C fan forced. Use tongs to turn the chicken over. Drizzle the tomato around the chicken. Sprinkle the lentils over the tomato and pour over the stock. Roast for a further 30 minutes or until the stock is absorbed and the chicken is cooked through. Top with sour cream and coriander.

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