Here the chicken is marinated overnight with most of the ingredients, then baked, then magically creating a curry. If you prefer a slightly sweeter taste, add two tablespoons of sultanas to the marinade. Serve with rice and Shemin’s Indian Breads.
4
Medium
Medium Our multi-award winning paste will be your new secret when it comes to Indian cooking.
9 chicken thigh fillets (approx. 1 kilo)
1 tsp salt
fresh ground black pepper
2 tbsp lemon juice
100g Shemin’s Indian, Goan or Massaman Curry Paste
6 tbsp full fat natural yoghurt
1 tsp Shemin’s Garam Masala
oil for basting
1 small red onion, finely chopped
Method
1. Put the chicken in a large casserole dish in a single layer. Add the salt, lots of pepper and lemon juice, mix well and set aside for 20 minutes.
2. Combine Shemin’s Curry Paste, yoghurt and Shemin’s Garam Masala. Mix well. Rub the chicken with this mixture, then cover and refrigerate overnight.
3. Pre-heat oven to 200°C / Gas Mark 6.
4. Bring the chicken to room temperature, drizzle or brush the top with oil and scatter the onions over the top. Place in the middle of the oven for 30 minutes. Turn the chicken pieces over and put back into the oven. Cook for approximately 40 minutes, basting ever ten minutes with juices.
Serve with Shemin’s Indian Breads
Note: If using the Goan Indian Curry Paste, leave out the Garam Masala
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Verified curry lover
Best curry ever and so quick and easy to make dinner with. And very fresh ingredients. Thank you all at Shemins
Verified curry lover
Love Shemins pastes. Perfect curries. The best for home made curries.
Verified curry lover
I love Shemins right from the start on James Martin show. Jamie is great
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£6.50
