Mild or Hot All in One Oven Curry

Jun 06, 2023June 6, 20230 0
Mild or Hot All in One Oven Curry recipe for a quick weeknight dinner
in Curry

Prep

15 min

Cook

1 hour

Ready In

1 hour 15 min

Level

Easy

Rating

1 Star2 Stars3 Stars4 Stars5 Stars
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Ingredients

2 chicken breasts
1 tablespoon curry paste , preferably Korma ( or another Indian curry paste , but no Thai paste )
1 1/2 tablespoons oil for the marinade ( I use sunflower oil )
1 tablespoon oil
1 medium onion , thinnly sliced
2 garlic cloves , chopped
1 teaspoon grated fresh ginger
1/2 cinnamon stick , broken into 2 pieces
1 red chile , very finely chopped ( optional )
1 cup basmati rice , washed in several batches of water and drained
2 -3 tablespoons raisins , preferably white
1 cup canned chopped tomatoes including their juice
1 cup water
1/4 teaspoon turmeric
1/4 teaspoon cumin
1/2 teaspoon salt
1 tablespoon lime juice
1 tablespoon brown sugar
1 bay leaf
1 cup cherry tomatoes ( do not use more )
3 tablespoons desicated unsweetened coconut
lime wedge
sour cream ( optional )

Nutrision Information

Servings Per Recipe
4
Calories
461
Sugar
15g
Fat
17g
This Mild or Hot All in One Oven Curry is a spicy and aromatic dish with complex flavors. It is perfect for a quick and easy weeknight dinner that will satisfy your craving for Indian food. The dish is made with chicken, rice, and vegetables, and the spicy curry paste and cinnamon give it a unique taste and aroma. The recipe is fairly easy to prepare and can be adjusted to suit your taste preferences. The dish is best served with a squeeze of lime juice and a dollop of sour cream to balance the spices.

Instructions

1.Cut the chicken breasts into bite-sized pieces and mix them with the curry paste and the 1 1/2 tablespoons of oil. Cover and let marinate in the fridge for at least an hour.
2.Preheat the oven to 375°F/190°C/Gas Mark 5.
3.Heat the 1 tablespoon of oil in an oven-proof casserole dish over medium heat. Add the onions, garlic, ginger, cinnamon, and chile (if using) and cook for 5 minutes, stirring occasionally.
4.Add the rice, raisins, chopped tomatoes and their juice, water, turmeric, cumin, salt, lime juice, brown sugar, and bay leaf. Stir to combine and bring to a boil.
5.Add the chicken and any marinade left in the bowl, and stir again.
6.Cover the casserole dish and put it in the oven to cook for 45 minutes.
7.Add the cherry tomatoes and coconut to the casserole dish, and stir gently.
8.Return the casserole dish to the oven and cook, uncovered, for a further 10-15 minutes or until the rice is fluffy and the chicken is cooked through. Serve with a lime wedge and sour cream (if desired).

PROS

This all-in-one oven curry recipe is quick and easy to make, perfect for busy weeknight dinners.

The spicy and aromatic flavors of the curry paste and the cinnamon give the dish a delicious taste.

This meal is gluten-free and can easily be made dairy-free by omitting the sour cream.

CONS

The dish has a long list of ingredients and requires some prep work, but the end result is worth it.

It is a bit spicier than some people might like, so adjust the amount of curry paste and chile according to your taste.

HEALTH & BENEFITS

This curry is a good source of protein from the chicken and contains the health benefits of spices like turmeric, which is a natural anti-inflammatory, and cumin, which can improve digestion.
The dish also contains fiber from the rice and vitamins from the vegetables.

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