Whole chicken curry. Whole chicken baked in the oven in delectable curry sauce. This recipe not only saves your time in the kitchen, it also makes the chicken fall-off-the-bone tender and flavorful. It’s so comforting and delicious - this recipe is a keeper!
Unarguably, one of the best parts of making whole curried chicken is the flavor. I love diced chicken in a curry, but sometimes, using whole chicken is the perfect way to preserve all the juicy deliciousness in the sauce. It’s a pretty delicious way for stepping up your weeknight dinner game with minimal time in the kitchen. Well, your oven does all the hard work for you.
In this whole chicken curry recipe, chicken is roasted in a blend of curry sauce. Make the sauce first, place the whole chicken in the sauce and bake until the chicken is very tender. It’s just like making your favorite chicken curry, but in this case, with whole chicken. The tender chicken in the curry sauce is incredibly delish.
Whole Chicken Curry Recipe
The main ingredient is, of course, whole chicken. I have used 2 kg, skin-on whole chicken to make this curry. Make sure you can easily fit the chicken in your Dutch oven or casserole dish.
The curry sauce is based on my favorite Indian curry paste - yes, the same paste I used to make the curry roast chicken. You can also use your favorite store bought curry paste in this recipe.
I highly recommend marinating chicken for at least 2 hours. And you’ll only need half of the curry paste to marinate chicken.
To make the sauce, start with sautéing bay leaf and onions in a little oil. When the onions turn brown, add curry paste and fry until you get a nice aroma. The tangy tomatoes add richness to the sauce. Now, you will need to place the chicken in the dish and make sure you cover it with plenty of sautéed spices.
Finally, pour in stock (broth), add some chopped coriander (cilantro) leaves and seasonings, transfer to oven and bake. Let the oven do all the work.
And you’ll get deliciously tender fall-off-the-bone chicken to serve with rice or parathas.
- Curry Roast Chicken
- Tandoori Chicken Curry
- Chicken Parmigiana
- Chicken Marinara
- Perfect Roast Chicken
Whole Chicken Curry | Video
Ingredients
Curry Paste:
- Indian curry paste or your favorite curry paste
- 3 tablespoons oil
Chicken Curry:
- 2 kg whole chicken
- 1 tablespoon oil
- 1 dried bay leaf
- 1 cup chopped onions
- 1 can 400 g diced tomatoes or 4 large tomatoes, chopped
- 500 ml chicken stock broth
- ¼ cup chopped coriander cilantro leaves
- Salt and pepper to taste
- Chopped coriander cilantro leaves, to garnish
Instructions
- Make curry paste following the recipe instructions Combine curry paste with 3 tablespoons oil. Set aside.
- Rinse and pat dry chicken. Marinate chicken with half of the curry paste. Cover and place in the refrigerator for at least 2 hours. Set aside.
- Preheat oven to 180 C / 350 F.
- Heat oil in a heavy-bottomed Dutch oven or deep casserole dish.
- Add bay leaf. Saute, stirring, for a few seconds.
- Add onions. Saute, stirring occasionally, for about 2-3 minutes or until browned.
- Add remaining curry paste. Saute, stirring, for 1-2 minutes or until fragrant.
- Add tomatoes. Saute, stirring occasionally, for 2-3 minutes or until mushy.
- Add chicken. Coat chicken in the masala.
- Pour chicken stock (broth). Add coriander (cilantro) leaves.
Stir gently to combine. Season with salt and pepper. - Bake in oven for 1 hour or until the chicken is cooked
through and the internal temperature of the chicken reaches 165 F. - Garnish with chopped coriander (cilantro) leaves if you like.
Video
Notes
- You can add coconut milk if you like
- Vegetables like bell peppers (capsicum) or potatoes also
make a great addition.
Nutrition
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Janine Gatcum says
Hi Nish, I am looking forward to making whole chicken curry. Could you please let me know if this baked with the lid on or off. Thank you.
Rose Mary George says
Lid on
Janine Gatcum says
Thanks for a fabulous recipe. (Lid on). Made it yesterday…wow! I added curry leaves, Katsura methi (my fav) and coconut milk. The other half tonight. Again…wow! Janine G.
Ian Thompson says
I love the look of the recipe and look forward to trying it, and although it includes a recipe to make your own curry paste it doesn’t say how much of it to use. It does say use half to marinate, but half of what please
Rose Mary George says
You'll need the whole curry paste in this recipe ( https://nishkitchen.com/easy-indian-curry-paste/) to make this curry.Use half of the curry paste to marinate chicken & remaining paste to make the sauce.