Thursday, 4 May 2017

Baked Chicken Curry | Recipes

What I have realised ever sine becoming a mummy is that time is very precious, and so I've had to come up with ways to reduce the time I spend doing things such as cooking and cleaning. I've come up with a few hacks to help reduce the time I take to make dinner and this baked chicken curry is one of those. I hope you enjoy this recipe.

Prep Time: 5 mins                          Cook Time: 40 mins

Portions: 3-4


  • 1 Can of tomatoes (I use a tin of Italian tomatoes)

  • 2-3 teaspoons of medium curry powder 

  • half a teaspoon of ginger paste

  • half a teaspoon of garlic powder

  • 400ml of chicken stock 

  • 450g of diced/sliced chicken breast 

  • half a teaspoon of chilli powder for a light curry (add more for a spicier curry)

  • Rice and/or Nan bread

  • 100ml Cream (optional)

  • Salt and pepper (to taste but in my opinion not required)


  • Preheat your oven to 200°C

  •    Prepare your stock, add in your spices and mix it

  • In an oven proof dish, add the chicken and prepared stock together and mix it all up. If you have time, leave it to rest for 20 mins.

  • Set a timer for 20 minutes and place your chicken in the oven

  • After 20 mins, take out the dish and add a tin of tomato. Mix it all up again and put it back in the oven for another 20 mins

  • Once the chicken is back in, make up enough rice for 4 people (according to pack instructions)

  • After the second 20 mins are done, take the chicken out and leave it to rest for 5-10 mins. If you want it to be creamy, add the cream but you can eat it without it.

  •  and voila!! Now all that's left to do, is for you to serve it up.

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