Mary D'Arcy's easy baked chicken curry: Today
Updated / Wednesday, 19 Mar 2025 16:00
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Ingredients
- 1 large carrot
- 1 courgette
- 1 small onion
- 2/3 stalks celery
- Half a small butternut squash
- 1 sweet potato,
- 2 large chicken breasts or 5 boneless chicken thighs
- Mild curry paste – 2 heaped dessert spoons
- 1 vegetable stock cube
- 1 400g tin coconut milk
- 250g tomato passata
- 1 400g tin chickpeas, drained and rinsed
Method
- Chop all the vegetables into even large dice and place in an oven proof dish.
- Cut the chicken into even size pieces, add to the vegetables.
- Crumble the stock cube over the vegetables, add the curry paste and stir to coat the chicken and vegetables.
- Pour over the coconut milk(rinse the tin with warm water, about ¼ full, add to dish) and tomato passata. Mix through.
- Cover with foil and seal.
- Place in the oven, Gas 4, 180C, 350F.
- After an hour and a half, removed from oven, add the chickpeas and give stir through the curry, cover and cook for another 30 minutes.
- Serve with rice and accompany with some mango chutney.
