Baked chicken curry

by Madhur Jaffrey


  • 6 chicken thigh, bone and skin removed
  • dash salt
  • 1 tsp black pepper
  • juice of half a lemon
  • 2 tsp ginger root
  • 1 clove garlic
  • half a 170g tub of Fage Total 0% Greek yoghurt
  • 1/5 tsp ground coriander
  • 2 tsp ground cumin
  • 0.5 tsp ground turmeric
  • 0.5 tsp cayenne
  • 6 cardamom pods
  • oil for basting
  • 2 tbsp chopped onion


Put the chicken in a large casserole dish in a single layer. Add the salt, lots of black pepper and the lemon juice. Mix well and set aside for 20 minutes. Combine the ginger, garlic, yoghurt, coriander, cumin, turmeric, cayenne pepper and cardamom in a bowl. Mix well. Rub the chicken with this mixture, then cover and refrigerate overnight. Preheat the oven to 200C. Bring the chicken to room temperature. Brush the top with oil and scatter the onions over the top. Place in the middle of the oven for 20 minutes. Turn the chicken pieces over and put back in the oven. Cook for another 15 minutes, basting a couple of time with the juices.

Nutritional Information

  • Servings Per Recipe: 2
  • Amount Per Serving
  • Calories: 364.5
  • Total Fat: 16.2 g
  • Cholesterol: 171.8 mg
  • Sodium: 378.2 mg
  • Total Carbs: 8.8 g
  • Dietary Fiber: 2.7 g
  • Protein: 45.8 g

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s