It is a very delicious West Indian meal which can be eaten with rice, roti, bread or by itself. It uses garam masala, a blend of dry roasted, ground spices from the colder climes of northern India. 'Garam' is the Indian word for 'warm' or 'hot'; garam masala adds a sense of 'warmth' to both palate and spirit, and can be purchased in Indian markets and in the gourmet section of some supermarkets.

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Recipe Summary

prep:
15 mins
cook:
45 mins
total:
1 hr
Servings:
6
Yield:
6 servings
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C). Place the chicken into a 2 quart covered baking dish or dutch oven with 1/2 teaspoon of salt and olive oil.

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  • Bake in the preheated oven for 40 minutes or until chicken is cooked through and appears brown. Add the onion, pepper, garlic, tomato paste, garam masala, curry powder, seasoning to taste and 1/4 teaspoon salt. Mix all together, then add 1/4 cup water for the ingredients to steam.

  • Return to the oven for 5 more minutes to blend all the flavors. Serve over rice or eat plain.

Nutrition Facts

290 calories; protein 25.9g 52% DV; carbohydrates 2.8g 1% DV; fat 18.9g 29% DV; cholesterol 80.9mg 27% DV; sodium 442.6mg 18% DV. Full Nutrition

Reviews (34)

Read More Reviews

Most helpful positive review

Rating: 4 stars
01/28/2006
This was really easy and good! Instead of a whole chicken I used just shy of a pound of boneless skinless breasts cut into strips. I laid the strips over the sliced onion and only sprinkled a little bit of salt on them not the full 1/2 tsp. They needed 45 minutes to cook and then I drained what liquid was left and added the sauce. The sauce I doubled from the way it is listed (so doubled twice from scaling down the chicken amount) I didn't have tomato paste so I used ketchup and omited the extra salt. I also used dehydrated celery flakes instead of celery salt. I added around 1/4 tsp of cayenne pepper. Since the sauce wasn't that thick I added around 3/4 tsp of cornstarch as I mixed it all together in a bowl then poured over the chicken. The end result was good but I wanted more tomato flavor so next time I will use the paste but I will increase the amount. We served it over brown rice. Read More
(28)

Most helpful critical review

Rating: 3 stars
11/30/2004
it was ok the reciepe was pretty bland next time i will add a little more spice to it- maybe marinate the chicken in the sauce for an hour. Read More
(10)
46 Ratings
  • 5 star values: 20
  • 4 star values: 18
  • 3 star values: 6
  • 2 star values: 2
  • 1 star values: 0
Rating: 4 stars
01/28/2006
This was really easy and good! Instead of a whole chicken I used just shy of a pound of boneless skinless breasts cut into strips. I laid the strips over the sliced onion and only sprinkled a little bit of salt on them not the full 1/2 tsp. They needed 45 minutes to cook and then I drained what liquid was left and added the sauce. The sauce I doubled from the way it is listed (so doubled twice from scaling down the chicken amount) I didn't have tomato paste so I used ketchup and omited the extra salt. I also used dehydrated celery flakes instead of celery salt. I added around 1/4 tsp of cayenne pepper. Since the sauce wasn't that thick I added around 3/4 tsp of cornstarch as I mixed it all together in a bowl then poured over the chicken. The end result was good but I wanted more tomato flavor so next time I will use the paste but I will increase the amount. We served it over brown rice. Read More
(28)
Rating: 4 stars
10/26/2003
Pretty tasty! I used diced chicken breasts instead of the whole chicken for ease. Also next time I will mix the tomato paste with spices before placing it in the pan so the flavors will be more evenly dispersed. Read More
(26)
Rating: 4 stars
01/14/2004
I would double the sauce part next time because it was so good. My Indian husband tried to steal my helping off my plate! Read More
(23)
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Rating: 5 stars
01/14/2004
Terrific - a good change of pace. I also doubled the sauce recipe for one chicken and added some extra tomato paste so it would spread nicely (as the recipe wanted it was very heavy on onion!) Read More
(11)
Rating: 3 stars
11/30/2004
it was ok the reciepe was pretty bland next time i will add a little more spice to it- maybe marinate the chicken in the sauce for an hour. Read More
(10)
Rating: 4 stars
08/11/2003
I tripled the souce and used skinless thighs instead of whole chicken baked in the oven. It turned out great! Maybe next time I will make more souce for the rice. Yumm.. Read More
(9)
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Rating: 4 stars
03/10/2005
Good could use more curry though. Very taste and tender!! Read More
(7)
Rating: 5 stars
06/23/2003
this is one of my favorites. i have made this frequently. i use boneless chicken breasts to make serving easier. Read More
(7)
Rating: 3 stars
04/13/2006
In the end this turned out pretty well; I had to make quite a few changes though. First I used chicken breasts cubed. I tripled the seasonings based on previous reviews and I used celery seed instead of celery salt. I doubled the tomato paste and added a can of chicken stock to the amount of water called for. All of these changes made for a saucier spicier dish. I served it over basmati rice. I liked it a lot. My husband thought it was just ok. My oldest son LOVED it and my youngest son hated it. I likely won't make this again but I appreciate the opportunity to try it! Read More
(6)