Roasted Chicken Curry

Oven roasted chicken morsels cooked in a sauteed onion, tomato, yogurt sauce

The chicken pieces are coated with spices and roasted in the oven, creating a delicious roasted flavour and aroma in the curry.


8 boneless skinless chicken thighs, fat trimmed off, cut in small pieces

4 tbsp oil, divided

salt to taste

1 tsp each, divided: garam masala, ground coriander, ground cumin, dried fenugreek leaves

1/2 tsp each, divided: cayenne pepper, turmeric

1/2 tsp cumin

2 cloves garlic, finely chopped

1/2 inch piece ginger, minced or grated

1 medium onion, finely chopped

4 large canned whole plum tomatoes

2 tbsp plain Greek style yogurt

2 tbsp chopped fresh coriander

Preheat oven to 425ºF. Line a baking tray with parchment.

Place chicken in a large mixing bowl. Add 2 tbsp oil, salt, ½ tsp each of the garam masala, ground coriander, ground cumin and dried fenugreek leaves, ¼ tsp each of cayenne and turmeric. Toss well to coat. Spread evenly on baking tray. Bake for 20 min or until chicken is roasted and lightly browned. Drain juices, reserve chicken.

Warm remaining 2 tbsp oil in deep skillet over medium high heat. Add cumin seeds, sauté 30 sec. Add garlic, ginger and onions. Sauté, stirring occasionally for about 7-8 min or until onions are softened and lightly browned. Reduce heat to medium, add tomatoes. Stir gently, crushing them into the sauce with the back of your stirring spoon. Add remaining spices and salt. Cook for about 5 min or until tomatoes have thickened slightly. Add yogurt, stirring continuously. Cook 2 min, then add ½ cup water. Mix well, bring contents of skillet to a boil. Add chicken, cook 10 min for flavours to blend. Fold in fresh coriander.

Serves four