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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
5 from 2 votes

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.
Author : Linda Ooi
Course : Main Course
Cuisine : Malaysian
Keyword : roasted chicken curry
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Prep Time 20 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 50 minutes
Servings : 4
Calories : 585kcal

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
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