Chicken curry with root vegetables on a baking sheet
Votes: 1
Time: 40 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Nutritional value per serving:
Calories 450, total fat 24 G., saturated fats 10 G., proteins 39 G., carbohydrates 20 G., fiber 5 G., cholesterol 210 mg, sodium 796 mg, sugar 8 G.
Calories 450, total fat 24 G., saturated fats 10 G., proteins 39 G., carbohydrates 20 G., fiber 5 G., cholesterol 210 mg, sodium 796 mg, sugar 8 G.
A one-sheet dinner is quick and delicious, especially when the vegetables soak up the juices released by the chicken. This Indian-inspired dish features chicken thighs and drumsticks rubbed with Madras curry and butter, then baked in the oven with turnips and carrots. When the chicken is almost done, brush the pieces with mango chutney and grill for a delicious sweet-and-spicy glaze. Serve the vegetables and chicken curry with a refreshing buttermilk sauce topped with fresh herbs.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 8 small chicken thighs and drumsticks or legs (1.1 kg)
- 1.1 kg of drumsticks
- 1 tbsp Madras curry powder
- 1 teaspoon paprika
- 3 tablespoons unsalted butter, melted
- 1 large turnip, peeled and cut into 2.5cm pieces.
- 3 large carrots, peeled and cut into 2.5cm pieces.
- 0.5 cups of sour milk or kefir
- 1 cup fresh cilantro
- 1 cup fresh mint
- 1 serrano pepper, coarsely chopped (remove seeds to reduce heat)
- 1/4 cup + 1 tsp mango chutney
- 1 teaspoon freshly squeezed lemon juice
We recommend
Recipes with similar ingredients: chicken thighs, chicken drumsticks, curry, paprika, butter, turnip, carrot, sour milk, kefir, cilantro, mint, serrano pepper, chutney sauce, lemon juice
Cooking the dish according to the recipe:
- Place a baking sheet on the middle rack of the oven; preheat to 260°C. In a large bowl, season the chicken with salt and black pepper. Add the curry powder, paprika, and half of the melted butter; stir to combine.
- In another bowl, toss the turnips and carrots with the remaining melted butter and season with salt and pepper. Arrange the vegetables and chicken, skin side up, on a hot baking sheet. Roast in the oven until the chicken is cooked through and the vegetables are tender, about 25 minutes.
- Meanwhile, in a blender, blend the sour milk, cilantro, mint, serrano, 1 teaspoon chutney, and lemon juice until smooth. Season with salt and pepper to taste.
- Preheat oven to broil. In a small bowl, combine the remaining 1/4 cup chutney with 1 teaspoon water. Brush the chicken with the chutney and broil until lightly browned, 2-3 minutes. Divide the chicken and vegetables among plates. Serve with the sauce.
Categories:
Similar recipes
