Baked Green Chicken Curry

Name: Baked Green Chicken Curry
Prep time: 5 min
Cook time: 1 h 5 min
Total time: 1 h 10 min
Cuisine: Asian, Indian
Ingredients: 6 pieces of skin on and bone in chicken; Vegetable oil; 3 shallots; 400 g tin coconut milk; 300 ml of chicken stock; 400 g spring greens; 6 garlic cloves peeled; 4 small hot chillies roughly chopped; 30 g fresh ginger roughly chopped; 2 lemon grass stems sliced; 50 g coriander stalks and leaves chopped; 2 tsp cumin seeds; 2 tsp coriander seeds; 1 tsp ground turmeric; Finely grated zest and juice of 1 lime; 2 tbsp fish sauce; 1 tbsp soft brown sugar

8 steps

Prep:5minCook:1h 5min

This is a deeply flavourful, richly saucy chicken curry. I like to use the greens on the side almost like pasta ribbons to pick up the sauce.

Updated at: Mon, 25 Sep 2023 18:35:34 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Low

Glycemic Load

Low

Nutrition per serving

Calories473.7 kcal (24%)

Total Fat34.7 g (50%)

Carbs17 g (7%)

Sugars5.9 g (7%)

Protein27 g (54%)

Sodium668.2 mg (33%)

Fiber2.6 g (9%)

% Daily Values based on a 2,000 calorie diet

Ingredients

6 servings

6 pieceschicken

skin on and bone in

vegetable oil

3shallots

400gtin coconut milk

300mlchicken stock

400gspring greens

6garlic cloves

peeled

4hot chillies

small, roughly chopped

30gfresh ginger

roughly chopped

2lemon grass

stems sliced

50gcoriander

stalks and leaves chopped

2 tspcumin seeds

2 tspcoriander seeds

1 tspground turmeric

1lime

finely grated zest and juice of

2 Tbspfish sauce

1 Tbspsoft brown sugar

Instructions

Step 1

Preheat the oven to 200°C/180°C Fan/Gas 6. Set the chicken breast pieces aside for now. Put the thigh and leg pieces, skin side up, into a large roasting tin or oven dish and season the skin. Bake in the oven for about 40 minutes until golden, while you make the curry paste and get the sauce started.

Step 2

To make the curry paste, put all the ingredients into a blender and blitz to a pungent green paste. You will probably need to stop several times to scrape down the sides. The paste should be well amalgamated but doesn't need to be perfectly smooth.

Step 3

Pour a trickle of oil into a large, wide frying pan and add the shallots. Fry, stirring often, for a few minutes. Scrape the curry paste into the pan and fry with shallots for about three minutes. Then add the coconut milk and chicken stock. Toss in the reserved lengths of lemongrass too. Stir well, bring to a simmer and cook for about 10 minutes.

Step 4

Take the sizzling chicken leg and thigh pieces out of the oven. Pour the sauce (including the lemongrass) into the roasting tin or dish, surround the chicken pieces but not completely covering them (there's lots of sauce, don't worry). Return to the oven and turn the setting down to 170°C/150°C Fan/Gas 3.

Step 5

Wipe out out the frying pan and return to a medium heat. Season the skin of the chicken breast pieces and put them, skin side down, into the pan. Cook for 3-5 mnutes, until the skin is nicely coloured.

Step 6

Take the dish from the oven and add the chicken breasts, skin side up. Return to the oven for 20 minutes, or until the chicken breasts are cooked through.

Step 7

While the chicken is finishing, cook the greens. Bring a large pan of water to the boil, add salt then drop in the shredded greens. Cook for about 4 minutes, until tender; drain well.

Step 8

Serve up the chicken in its spicy sauce with the greens on the side, add some rice, a scattering of coriander and some lime wedges.