This is a great dish to make when you are having people over for dinner as it can easily be prepared in advance and then popped in the oven an hour before you would like to eat.

Serves 4

Ingredients
  • 20 small new potatoes (pebble sized) – washed 
  • 1 large onion (chopped very finely)
  • 2 cloves of garlic (crushed)
  • 1 cm - 2 cm lump of root ginger (peeled and grated)
  • 1 green chilli (finely chopped)
  • 3 teaspoons of coriander-cumin powder
  • 1 teaspoon of garam masala
  • ½ teaspoon of turmeric powder
  • ½ teaspoon of hot chilli powder (or to taste)
  • 2 teaspoons of sea salt
  • 3 tablespoons of tomato puree
  • 5 spring onions (chopped)
  • 1 small bunch coriander (chopped finely)
  • 3 tablespoons of pure vegetable oil
  • 4 large skinned chicken breast fillets (washed and cubed into one inch chunks)
  • 200 ml water
  • 25g butter

Method
  1. Pre heat the oven to 180 degrees centigrade.
  2. Place the potatoes in a saucepan and boil for 15 minutes.
  3. Place the onions, garlic, ginger, green chilli, coriander-cumin powder, garam masala, turmeric, chilli powder, salt, tomato puree, spring onions, 2 large fistfuls of chopped coriander and the oil in a large mixing bowl. Mix together thoroughly.
  4. Add the chicken and mix again.
  5. Transfer into an ovenproof dish with lid – scraping the bowl thoroughly.
  6. Add the par-boiled potatoes, water and butter to the dish. There’s no need to mix here – just let the ingredients sit on top of the chicken.
  7. Put the lid on the dish and put in the oven for 35-40 minutes. At this point check that the chicken and potatoes are cooked, garnish with the remaining coriander and serve with a green salad and rice or naan bread.

9 comments:

  1. I have just tried the “Killer Chicken” and found the recipe very simple to follow.
    Joan and I found it extremely flavoursome,(is that a word?). Well it was delicious!
    Bryan & Joan

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  2. My friend and I made this last night and it was delicious! Great recipe, and one of the easier curries I've made! However, it took considerably longer than 40 minutes to finish baking. More like 80 to get the potatoes fork tender, and we had to turn up the heat to 450 F.

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  3. Hi Marissa

    Thank you for the feedback. It's interesting because I had the same issue with potatoes last night. I can only assume that the cooking time will vary with the type/ size of potato. I am going to amend the recipe to include a step to par boil the potatoes before adding them to the dish.

    All the best

    Reena

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  4. I just tried out the amended recipe and it worked really well. Made it for my mom's birthday and she loved it. :)

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  5. Hi Marissa. That's great news. Hope your mum had a top birthday! Reena

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  6. Hi Reena,
    I just came across your site through tastespotting and just tried your Killer Chicken Curry and it turned out fabulous! We just had it for dinner and I am so excited that I now have a fab and easy dish to make for dinner parties. Thank you!!! Quick question: Have you used this recipe for other meats like lamb? I am going to try your lam recipe but just wanted to check.

    Smrithi

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  7. Hi Smrithi. What a good question. The answer is that I haven't tried it. If you give it a go let me know. In the meantime if I beat you to it I'll pop a comment on here saying how it went. I hope you enjoy the lamb recipe as much as the killer chicken. All the best. Reena

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  8. Hi - Going to try this recipe tonight! One question - is 'tomato puree' just tomato paste (the very thick stuff that comes in a small can)?

    Thanks!
    Anu

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  9. Hi Anu, that's right - it's the concentrated thick stuff. Hope it comes out well. Take care, Reena

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