Baked chicken curry - River Cottage

Name: Baked chicken curry - River Cottage
Ingredients: 2 heaped tsp cumin seeds; 2 heaped tsp coriander seeds; 1 heaped tsp fennel seeds; 2 tsp ground turmeric; 2 tsp ground fenugreek; 1 large onion, roughly chopped; 3 large garlic cloves, roughly chopped; 1 large green chilli, roughly chopped; 1 thumb-sized piece of fresh ginger, roughly chopped; 3-4 tbsp sunflower or groundnut oil; 1 chicken, jointed into 6 pieces, or 6 skin-on, bone-in chicken pieces weighing about 1.5kg in total; 400g tin of tomatoes; 400ml tin of coconut milk; Sea salt and freshly ground black pepper

rivercottage.net

This homemade curry is more flavorful than ready-made sauces. Pair it with flatbreads, lamb and squash curry, and spring onion bhajis for a banquet.

View full recipe on rivercottage.net

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Ingredients

2 heaped tsp cumin seeds
2 heaped tsp coriander seeds
1 heaped tsp fennel seeds
2 tsp ground turmeric
2 tsp ground fenugreek
1 large onion, roughly chopped
3 large garlic cloves, roughly chopped
1 large green chilli, roughly chopped
1 thumb-sized piece of fresh ginger, roughly chopped
3-4 tbsp sunflower or groundnut oil
1 chicken, jointed into 6 pieces, or 6 skin-on, bone-in chicken pieces weighing about 1.5kg in total
400g tin of tomatoes
400ml tin of coconut milk
Sea salt and freshly ground black pepper