Ingredients
- 1 Red Onion
- Salt
- 2 Tsp Garam Masala
- 50g Tomato Purée
- 5g Fresh Ginger
- 1 ½ Tbsp Curry Powder
- 2 Garlic Cloves
- 15g Coriander
- 300ml Chicken Stock
- Black Pepper
- 400g Can Cherry Tomatoes
- 15 Curry Leaves
- Olive Oil
- 8 Skin-on, Bone-in Chicken Thighs
Amounts for 4 servings.
Nutrition per serving
| Calories | 462 kcal |
|---|---|
| Total Fat | 32 g |
| Saturated Fat | 7 g |
| Sodium | 326 mg |
| Total Carbohydrate | 11 g |
| Dietary Fibre | 3 g |
| Sugars | 5 g |
| Protein | 33 g |
Method
Heat the oven to 220°C. Finely dice the onion. Pick the coriander leaves and thinly slice the stems. Finely grate the ginger and garlic. Season the chicken all over with salt and pepper.
Set a large ovenproof frying pan over medium heat with a drizzle of olive oil. Add the chicken skin-side down and cook for 10–15 minutes, until the skin is golden and crisp.
Meanwhile, put the curry powder, garam masala, grated ginger, garlic, tomato purée and chicken stock into a blender and blitz until smooth.
Transfer the chicken to a plate, skin-side up.
Return the pan to medium heat. Add the onion, coriander stems and curry leaves with a pinch of salt and cook for 4–5 minutes, until softened and translucent.
Pour in the blended sauce with the cherry tomatoes. Bring to the boil, then nestle the chicken back in skin-side up. Slide into the oven for 20–25 minutes, until the chicken is cooked through and the sauce has thickened slightly.
Reheat the rice if needed. Spoon between bowls, top with the chicken and plenty of sauce, and finish with the coriander leaves.
Good for
Common questions
- How many calories are in Traybake Tomato and Chicken Curry?
- One serving contains about 462 kcal, and the recipe makes 4 servings.
- How long does Traybake Tomato and Chicken Curry take to make?
- About 45 minutes, across 7 steps.
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