Curry de Pollo y Tomate al Horno

Ingredientes

1. 1

   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.

2. 2

   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.

3. 3

   Meanwhile, put the curry powder, garam masala, grated ginger, garlic, tomato purée and chicken stock into a blender and blitz until smooth.

4. 4

   Transfer the chicken to a plate, skin-side up.

5. 5

   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.

6. 6

   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.

7. 7

   Reheat the rice if needed. Spoon between bowls, top with the chicken and plenty of sauce, and finish with the coriander leaves.