I got the idea to do this Roasted Curry Chicken during this past weekend when we had a yard sale. There was a definite need for a clear out and I hate throwing things in the tip when someone else might find a use for something. One customer had some butternut squash in her car and she gave me some. As she loves habaneros, we did a trade. I thought the butternut squash would be great with a curry dish. Sadly the squash was rotten from within.
Luckily I bought some Japanese sweet potatoes. They aren’t orange like regular sweet potatoes and aren’t as sweet but their flavour is perfect to pair with a spicy curry.
This dish is perfect for a busy evening. Most of this was cooking while I walked the dogs. It’s important to have quick flavourful and nutritious meals in the back pocket for when life gets hectic. Still need to eat well!
Oh, I had forgotten to mention the excitement we had in my previous post. It was a Sunday afternoon and we noticed some activity in our front yard. Out we went and the people immediately said “don’t go into your back garden!” Turns out there was a 400lb male black bear on walkabout. This photo was about 50 feet from our driveway. A beautiful beast.
Technique for Roasted Curry Chicken
Preheat the oven to 375F/190C. If you have a convection/fan oven, use that.
Slice the Japanese sweet potato and brush with olive oil. Season with sea salt and freshly ground pepper.
In a baking dish, place the chicken thighs in the dish. Add the chicken stock and season with sea salt, freshly ground pepper and curry powder. Cover and place the chicken and sweet potatoes in the oven. It will take 30-45 minutes for both to cook. Half way through cooking, remove the cover from the chicken so the skin will roast nicely.
In a skillet, heat up the garlic infused olive oil. Begin sautéing the scallions, red pepper, mushrooms and the habanero. As the habanero came from our garden, I only used half as they pack quite the punch.
Add the minced ginger, tomatoes, chili powder, curry powder, cumin and cilantro/coriander leaves. Bring to a simmer. Season with sea salt and freshly ground pepper.
I do love roasted chicken.
The chicken and sweet potato should be done about the same time. Serve immediately after spooning the tomato mixture over the chicken. Enjoy!
Roasted Curry Chicken
A warming meal that is quick and easy to make on a busy evening.
Ingredients
- 2 Japanese sweet potatoes sliced in half
- 4 chicken thighs with bone in and skin
- 1/2 tbsp olive oil
- 1/2 cup chicken stock 4oz
- sea salt and freshly ground pepper to taste
- 2 tsp curry powder
- 1 tbsp garlic infused olive oil
- 2 tbsp chopped scallions/green onion 11g
- 2 tbsp chopped red pepper 18g
- 1/2 habanero chopped
- 1 tbsp minced ginger
- 1 can fire roasted diced tomatoes 14oz
- 2 tsp chili powder
- 1/2 tsp ground cumin
- 1/2-1 tbsp curry powder
- 1 tbsp fresh chopped cilantro/coriander leaves
Instructions
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Preheat the oven to 375F/190C. If you have a convection/fan oven, use that.
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Slice the Japanese sweet potato in half lengthwise. Brush the halves with olive oil and then season with sea salt and freshly ground pepper. Place on a baking sheet.
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In a baking dish, place the chicken thighes in the dish, skin side up. Sprinkly the curry powder over the chicken and season with sea salt and freshly ground pepper. Add the chicken stock. Cover the dish.
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Place the sweet potato and chicken in the oven. Cook for 30-45 minutes. About halfway through, remove the cover from the chicken so the skin roasts and gets nice and crispy.
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Heat the garlic infused olive oil in a skillet. Add the scallions/green onions, red pepper, mushrooms and habanero. Sauté for a few minutes.
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Add the rest of the ingredients and bring to a simmer. Stir frequently so the tomato doesn't catch on the bottom. Simmer until the sweet potato and chicken are cooked.
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To serve, place the sweet potato and chicken on the plate. Spoon the tomato mixture over the chicken and serve immediately.