Like a boss
I recently read a recipe from Hugh Fearnley-Whittingstall for Baked Chicken Curry. Upon reading the recipe I decided that Hugh knows absolutely nothing about curry and decided to adapt it for my own needs. I renamed it ‘Desecrated Chicken Curry’ as I destroyed the recipe.
If you want the original ingredients and recipe click the earlier link, otherwise stick with me.
Ingredients – Ed style
2 heaped tsp cumin seeds
2 heaped tsp black pepper corns
2 tsp hot chilli powder
2 tsp cajun powder
1 large onion, peeled & roughly chopped
3 large garlic cloves, peeled and roughly chopped
3-4 tbsp sunflower oil
6 chicken thighs with the skin on
Sea salt and freshly ground black pepper
400g tin chopped tomatoes
400ml tin coconut milk
½ tsp caster sugar
Pre heat Heat the oven to 180C (fan assisted), I don’t know what the equivalent is for Gas Mark or Faranheit so good luck with that!
Hugh suggests toasting spices, I went straight to grinding the cumin seeds and black pepper, Hugh suggests using a pestle and mortar. I much prefer to smashing it with a rolling pin in a bowl, after which I mix in the red hot chilli powder and cajun spice.
Place the chopped garlic and onion in the food blender or place it in a bowl and use a hand held food processor. Grind into what I’d like to call mush.
Chuck some oil in a frying pan and heat before placing the six chicken thighs in the pan. Brown the thighs on both sides before placing to one side in a roasting dish.
Drain the juices from the pan and add a bit more oil, then throw in the spice mix and stir for 2 minutes before its a thick paste. At this point mix in the blended onion and garlic paste and mix for the next 4-5 minutes until its a thick brown paste. Time to add in coconut milk and chopped tomatoes and stir until the mix begins to simmer. Chuck in a pinch of salt and caster sugar.
Pour the mix over the browned chicken pieces in roasting tin. Scrape the top clean and bake the chicken in the oven for 1 hour.
Serve with lots of basmati rice or cous cous to soak up the sauce.
I went with sweetcorn and broccoli.