Name: Baked Chicken Curry (GF)
Prep time: 10 min
Cook time: 1 h
Total time: 1 h 10 min
Yield: 4
Cuisine: Dinner
Ingredients: 8 chicken thighs (bone in, skin on); 1 tsp caster sugar; 1 tsp ground coriander; 2 tsp ground cumin; 1 tsp ground tumeric; 0.5 tsp chilli powder (or 1 tsp paprika if you don't like spice or are cooking for kids); 2 tsp garam masala; 1 tbsp ginger puree; 2 cloves garlic, crushed; 500ml tomato passata; 250ml single cream; Juice of half a lemon; 100ml chicken stock; To finish: a handful of flaked almonds, a handful of pomegranate seeds, a few springs of fresh coriander (leaves picked and roughly chopped)

Baked Chicken Curry (GF)

Jump to Recipe

Minimal effort, maximum flavour, this baked chicken curry is a delicious winter warmer dinner (and is naturally gluten free). The chicken is first pan fried to get the crispy, golden skin, then everything else is mixed together in a dish, the chicken added, then baked in the oven – so easy, yet a gorgeous and rich dinner.

To finish, a scattering of flaked almonds, pomegranate seeds and fresh coriander not only make the fish look super festive and pretty, but also really elevate the flavours. A wonderful burst of freshness and satisfying crunch.

You could easily adapt this curry to use leftover roast turkey or chicken, simply stirred into the sauce and baked, for a wonderful betwixmas meal.

For more delicious dinners, check out my beautiful hardback cookbook Eat & Enjoy Gluten Free (Amazon review: “Without doubt this is the best gluten free (actually scrap that) … this is the best recipe book I own!” Jen), with covers both meals and baking. Or visit the lunch and dinner section of this website for more online inspo.

What Sides Dishes are Best with This Baked Chicken Curry

Personally I loved it with gluten free garlic naan – here’s a homemade recipe, or you can grab some premade flatbread, smother them in garlic butter and bake for 5 minutes. Or peshwari naan would be glorious too.

The curry would also be delicious with rice and poppadoms. Or even a lovely side of gluten free onion bhajis. You choose whatever works best for your dinner table.

Baked Chicken Curry Recipe

Time for the recipe, which you’ll find below. It will make enough to serve 4 people – simply double or halve the recipe is you have more or refer mouths to feed. Or, if you have any leftovers, simply shred the remaining chicken and stir through the remaining, then pop in the freezer for up to 3 months.

If you have questions, please do message me on social media (@myglutenfreeguide) or email me at laura@mygfguide.com. I’ll get back to you as soon as I can.

If you enjoy this baked chicken curry recipe please leave a review on the recipe card below, they are incredibly helpful (and encouraging!) for me and useful for other readers. Thank you!

Laura x

Serves 4

Baked Chicken Curry (GF)

Prep Time: 10 minutes

Cook Time: 1 hour

Total Time: 1 hour 10 minutes

A gorgeous Indian-inspired chicken curry with a lightly spiced creamy sauce and crispy baked chicken thighs. Very simple to make, with minimal effort involved.

Ingredients

8 chicken thighs (bone in, skin on)
1 tsp caster sugar
1 tsp ground coriander
2 tsp ground cumin
1 tsp ground tumeric
0.5 tsp chilli powder (or 1 tsp paprika if you don't like spice or are cooking for kids)
2 tsp garam masala
1 tbsp ginger puree
2 cloves garlic, crushed
500ml tomato passata
250ml single cream
Juice of half a lemon
100ml chicken stock
To finish: a handful of flaked almonds, a handful of pomegranate seeds, a few springs of fresh coriander (leaves picked and roughly chopped)

Instructions

Place the chicken thighs skin-side down in a large frying pan over a medium heat. Cook for 5-10 minutes until the skin is crispy and golden. Then remove from the pan and set aside.

Preheat the oven to 180C/350F (fan). Add the sugar, ground coriander, cumin, turmeric, garam masala, chilli, ginger, garlic and a little tomato passata to an oven dish (35 x 25cm in size, roughly) - mix together to create a smooth paste.

Stir in the remaining passata, then the cream, stock and lemon juice, and mix well. Add the chicken to the dish, skin-side up, then bake in the oven for 1 hour. While it's cooking, prepare any side dishes (rice and/or naan are great with this dish).

5 minutes before the curry is ready, scatter the curry with the flaked almonds, then finish baking for the final 5 minutes.

To serve, scatter the finished curry with the pomegranate seeds and fresh coriander. Enjoy!