The History and Flavours Behind Oven Cooked Chicken Curry
Chicken curry is one of those timeless dishes that can be adapted in countless ways. From stovetop simmering to slow cooking, there’s a method for everyone. One particularly convenient method is oven-cooked chicken curry. By slow cooking the curry in the oven, you can achieve tender, flavour-packed chicken with minimal effort. But before diving into this cooking method, let’s explore the history of chicken curry and the key ingredients that give it that rich, comforting taste.
Origins of Chicken Curry
The word “curry” has its roots in Tamil, where “kari” means a sauce or relish to be eaten with rice. Despite this, the concept of a “curry” is much broader today, encompassing a wide range of dishes across the globe. Chicken curry, in particular, has evolved through cultural exchanges, trade, and colonisation. The dish’s journey has seen it transformed into various regional interpretations, from Indian to Caribbean, Southeast Asian, and even British adaptations.
It’s interesting to note that chicken itself wasn’t always a staple in many early curries. In ancient India, curries were often vegetarian, relying heavily on spices, legumes, and vegetables. However, with the arrival of the Mughal Empire, poultry and meat became more common, especially among the upper classes. This culinary fusion led to the creation of rich, creamy curries featuring chicken as the star ingredient.
As trade routes expanded, so did the influence of spices and techniques. Curry, in its various forms, became a beloved dish not only in India but across Asia and eventually the rest of the world.
The Spice Evolution in Curry
The magic of any chicken curry lies in its spices. Traditional Indian chicken curries are typically made using a base of turmeric, cumin, coriander, and chillies. These spices form the core of many curry recipes and provide that characteristic golden hue and warm heat.
While authentic Indian cooking often uses individual spices rather than pre-mixed powders, curry powder became a convenient way for British households to replicate the flavours they experienced in India. Today, curry powder remains a pantry staple in many homes, simplifying the preparation of chicken curry while maintaining its bold flavours.
The Role of Coconut Cream and Dairy
One of the key decisions when making a chicken curry is whether to use coconut cream or dairy. Both options bring different elements to the dish, and it’s fascinating to see how these ingredients have influenced the curry’s evolution.
In southern Indian and Southeast Asian regions, coconut is a prevalent ingredient due to its abundance in tropical areas. The creaminess from coconut milk or cream balances the heat from chillies, creating a curry that is both spicy and smooth. On the other hand, northern Indian curries tend to lean on dairy, such as yoghurt or cream, to provide richness. These curries are often thicker, with a luxurious mouthfeel.
In an oven-cooked chicken curry, coconut cream is often the go-to ingredient because it holds up well during long cooking times. The gentle heat of the oven allows the flavours to meld together, resulting in a curry that is both comforting and complex.
Why Cook Chicken Curry in the Oven?
Cooking chicken curry in the oven might not be the most traditional method, but it has gained popularity for a reason. Slow cooking the chicken in the oven allows the meat to become tender and juicy, absorbing the spices and flavours fully. The even heat distribution of the oven ensures that the chicken cooks thoroughly without needing constant attention, making it a fantastic option for busy cooks.
This method is especially useful for those who prefer a hands-off approach. It’s a set-it-and-forget-it style of cooking that fits well into today’s busy lifestyles, while still delivering a meal that feels homemade and special.
The Addition of Vegetables and Potatoes
In many oven-cooked chicken curries, vegetables and potatoes are added to make the dish more filling and nutritionally balanced. Potatoes, in particular, have a long history in Indian cuisine. They were introduced to India by the Portuguese in the 17th century and quickly became a staple ingredient due to their adaptability and affordability.
In a curry, potatoes absorb the flavours of the sauce while adding a starchy, satisfying texture. Other vegetables like carrots, peas, and spinach can also be added, depending on the desired flavour and texture profile. This not only bulks up the curry but also makes it a one-pot meal, ideal for family dinners.
Adapting the Curry for Dietary Needs
One of the beautiful things about curry is how adaptable it is. Whether you’re dairy-free, gluten-free, or simply looking for a lighter option, it’s easy to make adjustments without sacrificing flavour.
Prefer a bit more heat? Add an extra chilli or two. Want a creamier consistency? Stir in some extra coconut cream or yoghurt toward the end of the cooking time.
A Dish That Stands the Test of Time
In conclusion, the oven-cooked chicken curry brings together the rich history of Indian spices, the global influence of ingredients like coconut cream, and modern cooking techniques. Whether you’re an experienced cook or a novice in the kitchen, this method offers an easy yet flavourful way to enjoy a beloved classic. With its tender chicken, aromatic spices, and creamy base, oven-cooked chicken curry continues to be a family favourite around the world.
It’s more than just a meal—it’s a celebration of tradition, flavour, and the joys of slow-cooked, wholesome food.
Oven Cooked Chicken Curry
Chicken curry is one of those timeless dishes that can be adapted in countless ways. From stovetop simmering to slow cooking, there’s a method for everyone. One particularly convenient method is oven-cooked chicken curry.
4
servings20
minutes45
minutesKeep the screen of your device on
Ingredients
- Ingredients
1 kg 1 chicken on the bone (thighs or legs, your choice)
1 1 onion, finely sliced
200 ml 200 gluten-free chicken stock
400 ml 400 coconut cream
1 tbsp 1 curry powder
1 1 star anise
3 3 fennel seeds
1 tsp 1 garam masala
1/4 tsp 1/4 cinnamon powder
1/4 tsp 1/4 cardamom powder
1 tbsp 1 minced garlic
1 tbsp 1 minced ginger
Salt and white pepper, to taste
3 large 3 potatoes, peeled and chopped into 1 cm chunks
Oil for cooking
Directions
- Instructions
- Heat a splash of oil in an ovenproof dish over medium-high heat. Pat the chicken pieces dry and sear them in batches until golden brown. Remove and set aside.
- Turn the heat down and add another splash of oil. Sauté the sliced onions until softened.
- Add the minced garlic and ginger, cooking for another minute until fragrant.
- Stir in the curry powder, cinnamon, cardamom, garam masala, star anise, and fennel seeds. Cook for 10 seconds, releasing the aromas.
- Pour in the gluten-free chicken stock, mix well, and cook for about a minute. Then add the coconut cream, stirring everything together.
- Add the seared chicken back into the dish, along with the chopped potatoes. Stir to coat everything in the sauce.
- Cover with a lid and cook on low to medium heat for 1 hour, or until the chicken is cooked through and tender.
- Preheat the oven to 160°C. Cover the dish and cook in the oven for 45 mins to 1 hours. The chicken wants to be cooked through, but still moist.
- Season with salt and white pepper to taste. Serve hot with steamed rice for the perfect meal.
- This is a dish you’ll come back to! Enjoy!
