I’ve just found another bunch of images of a dish I had planned to blog about…my “Bung It In The Oven” Chicken Curry!
I was very busy the day that I made this, and knowing that we all fancied a curry that evening, yet, not having time to stand over a stove and cook one, I just threw everything into an ovenproof tray and bunged it in the oven!
Only a few ingredients are needed, one of them being a jar of curry paste, no messing around, and great when you need a quick dinner! You need your meat of choice – I used chicken, but it would work with lamb, and even vegetables like squash and sweet potato. The final ingredients being sliced white onions, canned chopped tomatoes, frozen peas, and to serve, rice.
Cut up your meat (or veg) into cubes and place into a tub with sliced onions and cover with curry paste. Leave for 20 minutes, minimum, a few hours is better…overnight is best! Apart from the little bit of oil that comes in the curry paste, I didn’t use any extra oil to make this dish, so it’s relatively healthy too!
Dump the marinated chicken and onions into an overproof dish/tray.
Throw in a handful of frozen peas.
Pour over a can or two of tinned tomatoes. Give everything a mix and bung it in the oven at about 200C for 30 – 40 minutes until the chicken is cooked through.
I stirred the curry half way through cooking, and as the liquid evaporated, it left some parts of the chicken nicely charred.
Serve on a bed of rice…enjoy!