Baked Chicken Curry

Here the chicken is marinated overnight with most of the ingredients, then baked in the marinading dish, 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.


Serves 6


9 Chicken Thigh Fillets (approx. 1 kilo)
1 tsp salt
Fresh ground black pepper
2tbsp lemon juice
100g Shemin’s Indian Curry Paste (chilli free, mild, medium or hot) 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


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 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

Serves 4

Products used in this recipe