Chicken Curry Casserole with Tomato

Adjust the oven rack to the middle position. Preheat the oven to 160°C. Mix the curry powder, flour, Chicken Stock Powder and Garlic Pepper Seasoning in a large, plastic bag. Add the chicken pieces and shake to coat. Warm a heavy based saucepan, add the oil and brown the chicken pieces lightly. Keep on one […]

YOU WILL NEED

  • 2 T (30 ml) medium curry powder
  • 1 T (15 ml) flour
  • 2 T (30 ml) Ina Paarman's Chicken Stock Powder
  • 2 t (10 ml) Ina Paarman's Garlic Pepper Seasoning or Masala Spice
  • 1 free range chicken, cut into portions or 1 combo pack of thighs and drumbsticks
  • ¼ cup (60 ml) canola oil
  • 2 large onions, chopped
  • 1 t (5 ml) Ina Paarman's Green Onion Seasoning
  • 12 cloves of garlic, finely sliced
  • 4 very ripe tomatoes, skinned and chopped or 400 g tin tomatoes
  • 1 x 240 g pack of Sun-dried Tomatoes, drained
  • 2 t (10 ml) sugar
  • 2 T (30 ml) Ina Paarman's Sun-dried Tomato Pesto
  • ½ chilli sliced into rings (optional)
  • ½ cup (125 ml) water
  • 1 x 200 ml Ina Paarman’s Tikka Curry Coat & Cook Sauce
  • fresh coriander
Method

Adjust the oven rack to the middle position. Preheat the oven to 160°C. Mix the curry powder, flour, Chicken Stock Powder and Garlic Pepper Seasoning in a large, plastic bag. Add the chicken pieces and shake to coat. Warm a heavy based saucepan, add the oil and brown the chicken pieces lightly. Keep on one side.

In the same pan, sauté the onions together with the Green Onion Seasoning. When the onions are soft and beginning to brown, add the sliced garlic. Cook for 2 minutes. Add the fresh tomatoes, drained Sun-dried Tomatoes, sugar, Tomato Pesto, chilli and water. Return the browned chicken (and all the juices) to the saucepan. Cover saucepan with a tight fitting lid. Bake for 1¼ hours. Add the Tikka Curry Sauce and warm through. Top with fresh coriander and serve with lentils or plain rice and sambals.

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