Go Back
+ servings
This dry style Roasted Chicken Curry is much easier to prepare than the stove top version. Simply combined all ingredients and roast it to perfection. | RotiNRice.com

Roasted Chicken Curry

This dry style Roasted Chicken Curry is much easier to prepare than the stove top version. Simply combined all ingredients and roast it to perfection.
Prep Time: 20 minutes
Cook Time: 1 hour 30 minutes
Total Time: 1 hour 50 minutes
Course: Main Course
Cuisine: Malaysian
Keyword: roasted chicken curry
Servings: 4
Calories: 585kcal
Author: Linda Ooi

INGREDIENTS

  • 1 chicken (cut into 8 pieces)
  • 3 medium potatoes (peeled and cubed)
  • 2 tbsp vegetable oil

Spice Paste

  • 5 to 6 shallots or 1 large onion (peeled and cut into small pieces)
  • 2 cloves garlic (peeled and halved)
  • 1 inch ginger (peeled and cut into pieces)
  • 3 tbsp curry powder
  • 1 tsp chili powder (optional)
  • 1 tsp salt

INSTRUCTIONS

  • Blend shallots (or onion), garlic, and ginger with ¼ cup (60ml) water. Transfer to a bowl. Add curry and chili powder. Mix to form a paste.
  • Preheat oven to 375°F (190°C).
  • Place chicken pieces in a large bowl. Add 2/3 of the spice paste. Stir to coat chicken. Combine remaining 1/3 spice paste with potatoes. Stir to coat.
  • Transfer chicken and potatoes to a shallow baking dish. Drizzle vegetable oil over the chicken and potatoes.
  • Roast in the oven for 1 hour 15 minutes to 1 hour 30 minutes until chicken is fully cooked.
  • Remove and serve immediately with steamed basmati rice.

NUTRITION

Calories: 585kcal
Tried this recipe?Mention @RotiNRice or tag #RotiNRice!