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Baked Chicken Curry


This recipe showcases Fenugreek Seeds, Cumin, Coriander Seeds and Turmeric.


2 heaped tsp. cumin seeds
2 heaped tsp. coriander seeds
1 heaped tsp. fennel seeds
2 tsp. ground turmeric
2 tsp. ground fenugreek
1 large onion, peeled and roughly chopped
3 large garlic cloves, peeled and roughly chopped
1 large green chilli, roughly chopped
1 thumb-sized piece of fresh ginger, peeled and roughly chopped
3-4 tbsp. sunflower oil
1 chicken, jointed into 6 pieces (or 6 skin-on, bone-in chicken pieces weighing about 1.5kg in total)
Sea salt and freshly ground black pepper
400g tin tomatoes
400ml tin coconut milk
½ tsp. caster sugar


Heat the oven to 180C/350F/gas mark 4.

Toast the cumin, coriander and fennel seeds in a dry frying pan for a minute or two, until fragrant. Grind the whole spices to a rough powder in a spice grinder or with a pestle and mortar, and mix with the turmeric and fenugreek.

Put the onion, garlic, chilli and ginger in a food processor or blender and blitz to a coarse paste, stopping to scrape down the sides a few times.

Heat two tablespoons of oil in a large frying pan over a medium-high heat. Add half the chicken pieces, season generously and brown all over, making sure you get the skin a good colour.

Transfer skin-side up to a large roasting dish, and repeat with the remaining chicken pieces.

Lower the heat under the pan, add the spice mix, fry for a minute or two, then add the onion paste. Fry, stirring frequently, for five minutes, until the paste is soft, fragrant and reduced in volume. Add a little more oil if it seems to be sticking.

Tip the tomatoes and coconut milk into the food processor and blitz to combine.

Pour into the pan and bring to a simmer, stirring constantly. Add a teaspoon of salt, a grinding of pepper and the sugar, then return the chicken pieces to the pan.

Make sure they're all coated in the sauce, then push most of the sauce off the top of the chicken (if there's too much sauce sitting on them, the skin won't brown in the oven).

Bake, uncovered, for an hour, turning and basting it a couple of times, until the chicken is cooked through and nicely browned on top. Serve with lots of basmati rice to soak up the sauce.

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