Mild or Hot All in One Oven Curry
Savor the rich, aromatic flavors of this *Mild or Hot All in One Oven Curry*, a hearty and customizable meal perfect for busy weeknights or relaxed gatherings. Featuring tender, bone-in chicken thighs nestled among a colorful array of vegetables—potatoes, carrots, red bell peppers, and onion—this recipe is brought to life with a luscious sauce made from curry paste, creamy coconut milk, and a hint of ginger and garlic. Whether you prefer mild or spicy heat, the choice is yours with adjustable curry paste options. The dish is baked in the oven for maximum convenience, allowing the vegetables to caramelize and the chicken to absorb the bold flavors. Garnished with fresh cilantro and served with fragrant basmati rice and zesty lime wedges, this one-pan wonder is sure to become a family favorite while minimizing cleanup. Perfect keywords: oven curry recipe, mild curry, hot curry, one-pan dinner, coconut milk curry, easy chicken curry recipe.
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Recipe Information
Ingredients
- 8 pieces Chicken thighs (bone-in, skin-on or skinless)
- 4 medium Potatoes (peeled and cubed)
- 3 large Carrots (sliced into thick rounds)
- 2 Red bell peppers (sliced into strips)
- 1 large Onion (sliced)
- 4 cloves Garlic (minced)
- 1 tablespoon Ginger (grated)
- 4 tablespoons Curry paste (mild or hot, depending on preference)
- 400 milliliters Coconut milk (full fat)
- 250 milliliters Chicken stock
- 400 grams Canned diced tomatoes
- 2 tablespoons Olive oil
- 1 teaspoon Salt
- 0.5 teaspoons Black pepper
- 2 tablespoons Fresh cilantro (chopped, for garnish)
- 4 cups Cooked basmati rice (to serve)
- 4 Lime wedges (to serve)
Instructions
Preheat the oven to 180°C (350°F).
In a large ovenproof dish or roasting pan, drizzle the olive oil and scatter the cubed potatoes, sliced carrots, red bell peppers, and onion. Season with salt and pepper and mix to coat evenly.
Nestle the chicken thighs among the vegetables in the dish.
In a medium bowl, whisk together the curry paste, minced garlic, grated ginger, coconut milk, chicken stock, and diced tomatoes.
Pour the curry sauce evenly over the chicken and vegetables.
Cover the dish tightly with foil or a lid and place it in the preheated oven. Bake for 45 minutes.
After 45 minutes, remove the foil or lid, stir gently to ensure even cooking, and return the dish to the oven uncovered for an additional 15 minutes, allowing the chicken skin to crisp up and the sauce to thicken.
Remove from the oven and let the curry rest for 5 minutes.
Garnish with chopped fresh cilantro and serve hot with basmati rice and lime wedges on the side.
Nutrition Facts
Calories |
1318 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 68.8 g | 88% | |
| Saturated Fat | 31.8 g | 159% | |
| Polyunsaturated Fat | 1.0 g | ||
| Cholesterol | 200 mg | 67% | |
| Sodium | 1199 mg | 52% | |
| Total Carbohydrate | 111.9 g | 41% | |
| Dietary Fiber | 8.2 g | 29% | |
| Total Sugars | 14.4 g | ||
| Protein | 64.7 g | 129% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 157 mg | 12% | |
| Iron | 7.2 mg | 40% | |
| Potassium | 1951 mg | 42% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
