This one is for the lazy curry aficionados! Odd, as it may sound, this roasted chicken curry is actually the perfect curry. It has all the Indian flavours that you enjoy in a good curry and also extremely simple to make.  There are quite a few recipes that I have used in the past but I think this one turns out the best. It all started with me being a combination of lazy and full of ideas. While, this chicken curry is something that wafts exotic and appetising promises to your guests, it also doesn’t make you slave over the stove. However, if you eat nothing but chicken breasts this one isn’t for you.

Ingredients

• 1 kg chicken with bones (you can mix 500 gm boneless with it, but please use thigh meat because chicken breasts are not supposed to be cooked for long)
• 500 gm Greek yoghurt
• potatoes (as many as you want, halved or quartered, depending on their size)
• one large red onion or two medium (chopped finely)
• turmeric
• 1 teaspoon garlic paste
• 1 teaspoon ginger paste
• ground black pepper or green chilli pepper (as much as you want)
• 2 tablespoons of tomato paste
• Cinnamon powder or Garam Masala powder (if you have it)

Preparation:  30 – 40 mins

Leave the oven on pre-heat while you get on with the preparation. Mix all the ingredients well. I mix all dry and wet ingredients with the yoghurt before covering the chicken pieces, thoroughly, with it. You can marinade before hand but I never do. If your chicken is skinless, you’ll need to add oil to the mixture as well. If you like your chicken with the skin on, you’ll be lucky to get a nice crispy skin when its done, and you don’t need to add oil to it. Chicken skin is quite fatty. Line your roasting tin with the chicken, potatoes and onions and cover them well with the marinade. Leave nothing out. Sprinkle generously with garam masala powder and don’t forget to add salt according to your taste. Put it in the oven at 200 degrees for 20 mins. Take it out after 20 minutes, turn the chicken pieces over, and mix the juices and the gravy well. Leave it in the oven for another 15 minutes or until the chicken starts browning at 180 degrees. Keep some freshly boiled water handy and add some if the gravy shows signs of burning.

Serving suggestions: When your kitchen starts smelling heavenly take it out and serve with flat bread and fresh salad.

Written by Amrita Dasgupta - Visit my blog for more food and travel stories
I love to travel, discover new things, experience new cultures and then I get back home and experiment with the new food and recipes I discovered on my travels. My blog is about all those life experiences. If you’ve enjoyed this post, keep in touch with Drifting Traveller on Twitter and Facebook or by adding my blog to your RSS feed. Follow my blog with Bloglovin or Networked Blogs! If you really like reading the Drifting Traveller why not share it with people you know who'd like to read it too.

This one is for the lazy curry aficionados! Odd, as it may sound, this roasted chicken curry is actually the perfect curry. It has all the Indian flavours that you enjoy in a good curry and also extremely simple to make.  There are quite a few recipes that I have used in the past but I think this one turns out the best. It all started with me being a combination of lazy and full of ideas. While, this chicken curry is something that wafts exotic and appetising promises to your guests, it also doesn’t make you slave over the stove. However, if you eat nothing but chicken breasts this one isn’t for you.

Ingredients

• 1 kg chicken with bones (you can mix 500 gm boneless with it, but please use thigh meat because chicken breasts are not supposed to be cooked for long)
• 500 gm Greek yoghurt
• potatoes (as many as you want, halved or quartered, depending on their size)
• one large red onion or two medium (chopped finely)
• turmeric
• 1 teaspoon garlic paste
• 1 teaspoon ginger paste
• ground black pepper or green chilli pepper (as much as you want)
• 2 tablespoons of tomato paste
• Cinnamon powder or Garam Masala powder (if you have it)

Preparation:  30 – 40 mins

Leave the oven on pre-heat while you get on with the preparation. Mix all the ingredients well. I mix all dry and wet ingredients with the yoghurt before covering the chicken pieces, thoroughly, with it. You can marinade before hand but I never do. If your chicken is skinless, you’ll need to add oil to the mixture as well. If you like your chicken with the skin on, you’ll be lucky to get a nice crispy skin when its done, and you don’t need to add oil to it. Chicken skin is quite fatty. Line your roasting tin with the chicken, potatoes and onions and cover them well with the marinade. Leave nothing out. Sprinkle generously with garam masala powder and don’t forget to add salt according to your taste. Put it in the oven at 200 degrees for 20 mins. Take it out after 20 minutes, turn the chicken pieces over, and mix the juices and the gravy well. Leave it in the oven for another 15 minutes or until the chicken starts browning at 180 degrees. Keep some freshly boiled water handy and add some if the gravy shows signs of burning.

Serving suggestions: When your kitchen starts smelling heavenly take it out and serve with flat bread and fresh salad.

Written by Amrita Dasgupta - Visit my blog for more food and travel stories
I love to travel, discover new things, experience new cultures and then I get back home and experiment with the new food and recipes I discovered on my travels. My blog is about all those life experiences. If you’ve enjoyed this post, keep in touch with Drifting Traveller on Twitter and Facebook or by adding my blog to your RSS feed. Follow my blog with Bloglovin or Networked Blogs! If you really like reading the Drifting Traveller why not share it with people you know who'd like to read it too.