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Baked Chicken Curry
| Ingredient | Qty. | unit | Process |
|---|---|---|---|
| Chicken | 2 1/2 | lbs. | Cut chicken into parts. |
| Kosher Salt | 1 | tsp. |
* Mix well and set aside for 20 minutes. |
| Black Pepper ground | 1 | tsp. | |
| Lemon Juice | 2 | tbl. | |
| Ginger | 2 | tsp. | |
| Garlic | 1 | each | |
| Plain Yogurt | 1/3 | cup | |
| Coriander | 1 1/2 | tbl. | |
| Cumin | 2 | tsp. | |
| Turmeric | 1/2 | tsp. | |
| Cayenne Pepper | 1/8 | tsp. | |
| Green Cardamom Pods | 6 | each | |
| Canola Oil | 1 | tbl. | |
| Red Onion | 2 | tbl. |
- 2 1/2 pounds chicken pieces, dark and white meat
- 1 teaspoon table salt
- Freshly ground black pepper
- 2 tablespoons fresh lemon juice
- 2 teaspoons peeled, finely grated fresh ginger
- 1 large clove garlic, crushed
- 1/3 cup whole milk plain yogurt
- 1 1/2 tablespoons ground coriander
- 2 teaspoons ground cumin
- 1/2 teaspoon ground turmeric
- 1/2 teaspoon cayenne pepper
- 6 green cardamom pods
- A little canola or plain olive oil for basting
- 2 tablespoons finely chopped red onion or shallots
Directions
Put the chicken in a casserole-type dish so it fits easily in a single layer. Add the salt, lots of black pepper and the lemon juice. Mix well and set aside for 20 minutes.
Combine the ginger, garlic, yogurt, coriander, cumin, turmeric, cayenne and cardamom in a bowl. Mix well. Rub the chicken with this mixture, cover and refrigerate overnight.
Remove the chicken from the refrigerator and let stand for about 30 minutes. Position a rack in the middle of the oven and preheat to 400 degrees.
Brush the top with oil and scatter the onions over the top. Place in the oven for 30 minutes. Turn the chicken pieces over and put back in the oven. Cook an additional 40 minutes, basting every 10 minutes with the juices.