the Breville Test Kitchen

Chicken Curry

Name: Chicken Curry
Cook time: 1200 s
Total time: 3000 s
Yield: Serves 4-6
Ingredients: 2 oz ghee - divided; 1 yellow onion - finely chopped; 1½ tsp kosher salt - divided; 3 cloves garlic - minced; 2 tsp finely grated ginger; ¼ red chili pepper - seeds removed, finely chopped; 14½ oz can diced tomatoes; 1 cup (8 fl oz) unsweetened coconut milk; 6 (3 lb) bone-in, skin-on chicken thighs - fat trimmed; Steamed basmati rice - to serve; 1 tbsp curry powder; 1½ tsp ground cumin; 1½ tsp ground coriander; 1 tsp ground turmeric; ½ tsp hot chili powder

Succulent, spiced chicken baked in a tangy coconut curry sauce. Simple Indian cooking at its best. Serve with fluffy basmati rice and some fruity mango chutney.

50 mins total time

20 mins active time

Easy

Serves 4-6

Ingredients

Measurements:

2 oz ghee
divided
1 yellow onion
finely chopped
1½ tsp kosher salt
divided
3 cloves garlic
minced
2 tsp finely grated ginger
¼ red chili pepper
seeds removed, finely chopped
14½ oz can diced tomatoes
1 cup (8 fl oz) unsweetened coconut milk
6 (3 lb) bone-in, skin-on chicken thighs
fat trimmed
Steamed basmati rice
to serve

For the spice blend

1 tbsp curry powder
1½ tsp ground cumin
1½ tsp ground coriander
1 tsp ground turmeric
½ tsp hot chili powder

Instructions

1
To make the spice blend, combine all the spice blend ingredients in a small bowl.
2
Heat half the ghee in a medium frying pan over medium-high heat. Add the onion and ½ teaspoon salt and cook, stirring occasionally for 3 minutes, or until translucent. Add the garlic, ginger and chili and cook, stirring for 2 minutes, or until fragrant.
3
Add the spice blend to the frying pan and cook, stirring for 2 minutes, or until fragrant and dark in color. Add the tomatoes and coconut milk, reduce the heat to medium. Simmer for 4 minutes to allow the flavors to develop. Remove from the heat and set aside until required.
4
Insert the wire rack into position 7. Set the oven to Bake, Convection, 350°F, for 32 minutes and press Start to preheat. Meanwhile, continue to the next step.
5
Heat the remaining ghee in a 10-inch cast iron skillet over medium-high heat. Season the chicken all over with the remaining 1 teaspoon salt, then place skin-side down in the skillet. Cook for 5 minutes, or until lightly colored.
6
Remove the skillet from the heat. Turn the chicken over and pour the curry sauce into the skillet.
7
Once preheated, place the skillet in the oven and bake for 32 minutes.
8
The chicken is ready when a meat thermometer inserted into the thickest part, away from the bone, reads a minimum of 165°F. If not, bake it a little longer.
9
Serve the chicken with a side of fluffy, aromatic basmati rice, then spoon over the rich, spiced sauce for a seriously satisfying finish.