Think of this creamy, rich and flavourful curry as a perfect curry base: incredible to eat as is but also super easy to customise by adding extra ingredients (lemongrass, lime leaves, cinnamon bark, etc.). It’s easy to make and doesn’t require hours in the kitchen, and it can be made as meal prep, for a midweek dinner or even a weekend show stopper.
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Serves
4
Boneless Skin-On Chicken Thigh
Baking Potato
Jasmine Rice
Cavolo Nero
Garlic Clove
FOR THE CURRY SAUCE:
Fresh Ginger
Garlic Clove
Scotch Bonnet
Tomato Purée
Curry Powder
Coconut Milk
Chicken Stock
Serves
4
Boneless Skin-On Chicken Thigh
Baking Potato
Jasmine Rice
Cavolo Nero
Garlic Clove
FOR THE CURRY SAUCE:
Fresh Ginger
Garlic Clove
Scotch Bonnet
Tomato Purée
Curry Powder
Coconut Milk
Chicken Stock
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Step 1.
Heat the oven to 200°C.
Step 2.
Season the chicken thighs on both sides with salt and pepper and place into an ovenproof frying pan, skin side down. Set over a medium heat and cook the chicken on one side for 7-10 mins, undisturbed, until the skin turns golden brown.
Step 3.
Meanwhile, add all the curry sauce ingredients into a blender and blend until smooth. Peel the potatoes (optional) and chop into 5cm chunks, then transfer to a baking tray.
Step 4.
Once the chicken is golden, transfer them to the baking tray, nestling them on top of the potatoes and flipping them over so they’re skin side up.
Step 5.
Pour the curry sauce into the pan you used to cook the chicken and set it over a medium heat. Bring the mixture up to the boil then pour it into the chicken tray, over the chicken and potatoes. Slide into the oven to roast for 30-35 mins until cooked through.
Step 6.
Cook the rice following packet instructions. Remove the cavolo nero leaves from their stems and roughly chop.
Step 7.
A couple minutes before the chicken is cooked, heat a drizzle of oil in a frying pan set over a medium-high heat and drop in the garlic. Cook until fragrant, then drop the greens in with a splash of water. Cover immediately with a lid and leave to cook for 2-4 mins until wilted. Remove the lid and let the water evaporate. Taste and season with salt and pepper.
Step 8.
To serve, divide the rice between bowls. Spoon in the chicken curry and serve with a side of garlicky greens.
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