Mild Or Hot All In One Oven Curry Recipe

Name: Mild Or Hot All In One Oven Curry
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: chicken; 2 chicken breasts; 1 tablespoon curry paste, preferably Korma (or another Indian curry paste, but no Thai paste); 1 1/2 tablespoons oil for the marinade (I use sunflower oil); onion and spices and rice; 1 tablespoon oil; 1 medium onion, thinnly sliced; 2 garlic cloves, chopped; 1 teaspoon grated fresh ginger; 1/2 cinnamon stick, broken into 2 pieces; 1 red chile, very finely chopped (optional); 1 cup basmati rice, washed in several batches of water and drained; 2 -3 tablespoons raisins, preferably white; flavoured stock; 1 cup canned chopped tomatoes including their juice; 1 cup water; 1/4 teaspoon turmeric; 1/4 teaspoon cumin; 1/2 teaspoon salt; 1 tablespoon lime juice; 1 tablespoon brown sugar; 1 bay leaf; optional ingredients; 1 cup cherry tomatoes (do not use more); Suggested toppings; 3 tablespoons desicated unsweetened coconut; lime wedge; sour cream (optional)

Servings: persons

chicken
2 chicken breasts
1 tablespoon curry paste, preferably Korma (or another Indian curry paste, but no Thai paste)
1 1/2 tablespoons oil for the marinade (I use sunflower oil)
onion and spices and rice
1 tablespoon oil
1 medium onion, thinnly sliced
2 garlic cloves, chopped
1 teaspoon grated fresh ginger
1/2 cinnamon stick, broken into 2 pieces
1 red chile, very finely chopped (optional)
1 cup basmati rice, washed in several batches of water and drained
2 -3 tablespoons raisins, preferably white
flavoured stock
1 cup canned chopped tomatoes including their juice
1 cup water
1/4 teaspoon turmeric
1/4 teaspoon cumin
1/2 teaspoon salt
1 tablespoon lime juice
1 tablespoon brown sugar
1 bay leaf
optional ingredients
1 cup cherry tomatoes (do not use more)
Suggested toppings
3 tablespoons desicated unsweetened coconut
lime wedge
sour cream (optional)

1
Chicken: Halve the chicken breasts lengthwise. Cut the halves into fingerthick pieces.
2
Mix oil and curry paste and marinate chicken for at least 30 minutes. It can be marinated up to 24 hours in advance. The longer you marinate it, the better it will taste.
3
Heat a nonstick skillet or wok (high heat) and add the chicken pieces but not the marinade left in the dish you marinated the chicken in as you will need it to toss your onions in it. However, most marinade will stick to the chicken which is ok. You don't need to add extra oil, as there should be enough oil in the marinade. Cook the chicken in a single layer without stirring for ca 40seconds on the first side; turn the chicken pieces and cook for only 30seconds on the second side. Transfer the chicken to a clean bowl.
4
Preheat oven to 350F/180u00b0C.
5
Onion, spices, rice: Toss onions in dish with leftover marinade of the chicken. Heat oil in same skillet/wok you used for chicken. Fry onions on low heat for 4 minutes, stirring frequently. Add garlic, ginger, cinnamon stick and chili if using. Cook for another 2 minutes. Stir in washed and drained rice and cook for 1 minute. Take off heat and add raisins and transfer to a casserole dish with a lid or use a wok or wide pan with lid.
6
Flavoured stock: Mix ingredients for flavoured stock and heat it. Check seasoning. When hot mix with rice and cover. Put in preheated oven.
7
Cook for 20 minutes, then stir in cooked chicken and cherry tomatoes if using. Cook for another 10 minutes or until rice and chicken are done.
8
Serve: Sprinkle each serving with coconut and top with lime wedge. The lime wedge is lovely if pressed over curry! Serve with sour cream aside if desired.

485

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 28 ingredients. The key ingredients include: chicken, 2 chicken breasts, 1 tablespoon curry paste, preferably Korma (or another Indian curry paste, but no Thai paste), 1 1/2 tablespoons oil for the marinade (I use sunflower oil), and more.

Yes, Mild Or Hot All In One Oven Curry falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Mild Or Hot All In One Oven Curry

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions