Description
A one-pan chicken dish with aromatic curry spices.
Ingredients
Scale
- 1 whole chicken (about 3–4 pounds)
- 2 tablespoons olive oil
- 1 large onion, chopped
- 4 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 2 tablespoons curry powder
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1/2 teaspoon ground turmeric
- 1 can (14 oz) coconut milk
- 1 cup chicken broth
- Salt and black pepper to taste
- Fresh cilantro for garnish
Instructions
- Pat the chicken dry with paper towels and season it generously with salt and pepper.
- Heat olive oil in a large oven-safe skillet over medium-high heat.
- Brown the chicken on all sides, about 5-7 minutes per side, then remove from the skillet.
- Add the chopped onion to the skillet and cook until softened, about 5 minutes.
- Stir in the garlic, ginger, curry powder, cumin, coriander, and turmeric. Cook for 1 minute until fragrant.
- Pour in the coconut milk and chicken broth, stirring to combine.
- Return the chicken to the skillet, spooning some of the sauce over it.
- Transfer the skillet to a preheated oven at 375°F (190°C).
- Roast for 45-60 minutes, or until the chicken is cooked through and the internal temperature reaches 165°F (74°C).
- Remove from the oven and let the chicken rest for 10 minutes.
- Garnish with fresh cilantro before serving.
Notes
- Use an oven-safe skillet like cast iron.
- Adjust the level of curry powder to your taste.
- You can add vegetables like potatoes or carrots to the skillet.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Main Dish
- Method: Roasting
- Cuisine: Fusion
Nutrition
- Serving Size: 1/4 chicken with sauce
- Calories: 650
- Sugar: 4g
- Sodium: 450mg
- Fat: 48g
- Saturated Fat: 22g
- Unsaturated Fat: 23g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 2g
- Protein: 45g
- Cholesterol: 145mg