How to Make Curry in the Oven - Delicious Full Flavored Spicy Oven Curry

coconut milk

🥗Healthier: light coconut milk

💰Cheaper: heavy cream

Light coconut milk reduces calories while maintaining creaminess.

chicken

🥗Healthier: tofu

💰Cheaper: chicken thighs

Tofu is a plant-based protein option.

curry powder

🥗Healthier: homemade spice blend

💰Cheaper: turmeric + cumin

Homemade blends can be more flavorful and cost-effective.

Use kitchen shears to cut the chicken legs and thighs into chunky pieces.

Arrange the pieces in a large roasting pan skin side up.

Dice the onions and scatter this evenly over the chicken.

Cube the potatoes and scatter these evenly across the pan.

Roll-cut the carrots and scatter these across the pan.

Cut the peppers into blocks and add these to the pan.

Pour the chicken stock over the ingredients.

Place the curry powder in a shaker bottle and dispense this evenly across the top of the pan.

Cover the pan with foil and bake this in a preheated oven at 160°C (320°F) for 2 hours.

After 2 hours, remove the pan from the oven and carefully remove the foil.

Stir up the ingredients thoroughly.

Add the garlic granules and stir this in.

Return the pan to the oven for a further 60 minutes.

Remove the pan from the oven and scoop all of the solid ingredients from the pan using a slotted spoon and put this aside.

Pour the sauce from the roasting pan into a frying pan.

Heat the sauce over medium high heat and add the ground ginger, golden syrup and chili powder.

Dissolve the tapioca flour in a little water and pour this in.

Adjust the seasoning with salt and stir this all together.

Bring the pan to a boil, lower the heat and simmer for a minute until thickened.

Pour the sauce over the chicken and serve immediately accompanied with sliced banana, fruit chutney, desiccated coconut and sambal.

Cooking Techniques

Equipment Needed

Spice Level: