One-Pot Roasted Chicken Curry With Chickpeas & Coconut Recipe

Name: One-Pot Roasted Chicken Curry With Chickpeas & Coconut
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 8 chicken, legs or thighs; 2 handfuls cherry tomatoes; 1 handful curry leaves; 10-12 garlic cloves; 1 onion, chopped; 3 teaspoons curry powder; 1/2 teaspoon red chili powder; 1-2 fresh red chillies; 2 tablespoons vegetable or coconut oil; salt, to taste; 3/4 cup thick unsweetened coconut milk; 1 can chickpeas (optional), drained; 1 handful cilantro (optional), chopped

Servings: persons

8 chicken, legs or thighs
2 handfuls cherry tomatoes
1 handful curry leaves
10-12 garlic cloves
1 onion, chopped
3 teaspoons curry powder
1/2 teaspoon red chili powder
1-2 fresh red chillies
2 tablespoons vegetable or coconut oil
salt, to taste
3/4 cup thick unsweetened coconut milk
1 can chickpeas (optional), drained
1 handful cilantro (optional), chopped

1
Preheat oven to 350u00b0F.
2
Throw all the ingredients except coconut milk, chickpeas and cilantro (if using) into in a snug oven-safe pot (a dutch oven works well) and mix everything together gently, rubbing the spices into the chicken a bit and pushing the tomatoes underneath. Place in the oven and let cook for 1 hour.
3
After an hour, add the coconut milk and chickpeas (if using) to the pot. Give everything a gentle stir and place back in the oven for another thirty minutes to an hour, until the chicken is cooked through and nearly falling off the bone.
4
Remove from oven. Adjust salt and sprinkle with cilantro, if using.
5
Serve hot with rice.

984

kcal

Calories

Fat

117

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 13 ingredients. The key ingredients include: 8 chicken, legs or thighs, 2 handfuls cherry tomatoes, 1 handful curry leaves, 10-12 garlic cloves, and more.

Yes, One-Pot Roasted Chicken Curry With Chickpeas & Coconut 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.

One-Pot Roasted Chicken Curry With Chickpeas & Coconut

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