Whole Chicken Curry | Video
Delicious whole chicken curry cooked in delectable curry sauce
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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
Serving: 1g | Calories: 936kcal | Carbohydrates: 9g | Protein: 94g | Fat: 56g | Saturated Fat: 14g | Polyunsaturated Fat: 37g | Cholesterol: 296mg | Sodium: 563mg | Fiber: 1g | Sugar: 4g