Ruby Murray (Chicken Curry)
(1.5)
641.4K views • 10mo ago
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A flavorful chicken curry with tender, oven-baked chicken, served with homemade naan and pilau rice. This dish combines complex spices and creamy textures for a delightful meal.
02:00:00 total
Serves 8
medium
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Ingredients
- Greek yogurt - 600ml (for marinating chicken)
- ginger - 1 large piece + 125g (large piece, peeled & sliced for marinade; 125g whole for curry sauce)
- garlic cloves - 8 + 80g (for marinade and curry sauce)
- garam masala - 3/4 tsp (for marinade)
- ground cumin - 3/4 tsp (for marinade)
- chilli powder - 1/2 tsp (for marinade)
- turmeric - 1/4 tsp (for marinade)
- vegetable oil - 200ml (for curry sauce)
- whole coriander - 35g (for curry sauce)
- whole fenugreek - 5g (for curry sauce)
- cinnamon sticks - 2 (for curry sauce)
- curry powder - 15g (for curry sauce)
- Tomato puree - 100g (for curry sauce)
- onions - 4 (large, for caramelising for curry sauce)
- fresh coriander - 100g (for curry sauce)
- lemon juice - 50ml (for curry sauce)
- reduced chicken stock - 500ml (for curry sauce)
- whipping cream - 100ml (for curry sauce)
- butter - 50g (for curry sauce)
- salt - to taste (to taste for curry sauce)
- skinless chicken thighs/drumsticks - 16 (for marinating)
Instructions
- Marinate Chicken: Blend ginger and garlic with some oil to a purée. Mix all marinade ingredients together and pour over the chicken. Combine well, cover, and chill for at least 1 hour, or up to a day. Bake on a rack at 200°C for 20-25 mins until cooked.
- Prepare Curry Sauce: Caramelise onions in oil. Blend garlic, ginger, ground cumin, madras curry powder, garam masala, red chilli, fenugreek, and coriander seeds into a rough paste. Toast cinnamon sticks and mustard seeds in oil until fragrant. Combine toasted spices, curry paste, and tomato paste with caramelised onions. Add chicken stock and cooked chicken, simmer for 15 minutes. Add cream, lemon juice, salt, and pepper. Finish with fresh coriander, butter, and sugar.
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