Creamy chicken curry with oven-roasted chickpeas. (Photo, Sian Richards.)
, about 1.5 kg
- PREHEAT oven to 375F. Line a baking sheet with foil.
- HEAT a large non-stick frying pan over medium-high. Sprinkle chicken with 1/2 tsp salt. Season with fresh pepper. Add oil to pan, then chicken, skin-side down, in 2 batches. Cook until golden, 3 min per side. Transfer to prepared baking sheet. Bake until chicken is springy when pressed, about 25 min.
- RETURN same pan to heat on medium. Add onion and cinnamon stick. Cook until onion starts to soften, 3 min. Add garlic and ginger. Cook 1 min. Stir in tomatoes, sugar, garam masala, turmeric, cumin and remaining 1/4 tsp salt. Simmer, covered, stirring occasionally, 8 to 10 min. Discard cinnamon stick. Scrape hot mixture into a food processor. Purée until smooth. Pour back into pan and stir in sour cream. Cook until heated, about 2 min. Ladle curry sauce into bowls and set chicken on top.
Pair this chicken curry recipe with our Oven-roasted crispy chickpeas recipe to make this an irresistible dish with lots of textures and flavours.
Chicken supremes are skin-on breasts of chicken with the wing attached. Ask for them at the butcher’s section of your grocery store.
Nutrition (per serving)
- 54 g,
- 15 g,
- 28 g,
- 3 g,
- 579 mg.