baked_chicken_curry
Baked Chicken Curry
| Ingredient | Qty. | unit | Process |
|---|---|---|---|
| Chicken | 2 1/2 | lbs. | Cut chicken into parts. |
| Kosher Salt | 1 | tsp. | - In a bowl add the chicken, salt, lots of black pepper and the lemon juice. - Mix well and set aside for 20 minutes. |
| Black Pepper ground | 1 | tsp. | |
| Lemon Juice | 2 | tbl. | |
| Ginger | 2 | tsp. | - Combine the ginger, garlic, yogurt, coriander, cumin, turmeric, cayenne and cardamom in a bowl. - Mix well. - Rub the chicken with this mixture, cover and refrigerate overnight. |
| Garlic | 1 | each | |
| Plain Yogurt | 1/3 | cup | |
| Coriander | 1 1/2 | tbl. | |
| Cumin | 2 | tsp. | |
| Turmeric | 1/2 | tsp. | |
| Cayenne Pepper | 1/8 | tsp. | |
| Green Cardamom Pods | 6 | each | |
| Canola Oil | 1 | tbl. | - Remove the chicken from the refrigerator and let stand for about 30 minutes. - Position a rack in the middle of the oven and preheat to 400 degrees. - Place chicken in a baking dish in a single layer. - Brush the top with oil and scatter the onions over the top. - Place in the oven for 30 minutes. - Turn the chicken pieces over and put back in the oven. - Cook an additional 40 minutes, basting every 10 minutes with the juices. |
| Red Onion | 2 | tbl. |
baked_chicken_curry.txt · Last modified: 2021/12/01 20:38 (external edit)