Sassoregale is timeless. You are not. Tell us your age.

We're sorry but you are not old enough to view this content
Divider Image Divider Image

Oven-Roasted Chicken Curry


Serves 4

• 6-10 chicken thighs (skin on) • 8 oz. coconut milk • 7 oz. chickpeas, drained

• 1 oz. vegetable or coconut oil • 6-10 cherry tomatoes • 1 cup chopped onion

• 2 red Thai chilis (bird’s eye), chopped • 10-12 garlic cloves

• ½ tsp. red chili powder • ½ tsp. turmeric powder • 2-3 tsp. curry powder

• 10-15 curry leaves (as desired) • Salt, to taste

Recipe thumbnail


Preheat oven to 350°F. Grab a 10 to 12-inch carbon steel pan. To the pan, add the oil, tomatoes, onion, chilis, garlic and chicken thighs. Add red chili powder, turmeric, curry powder and curry leaves and salt to taste. Be sure the thighs get a nice coating of the powdered spices. Place pan in oven and bake for one hour. Remove from oven, add chickpeas and coconut milk, and stir. Bake an additional 30 minutes to one hour. Serve with your favorite rice.

More Recipes