Other than the ingredients, all you need to make a delicious and easy dinner is one knife to chop, one bowl to mix and one sheet pan to roast. No special equipment required, except an oven. What you do need is time to mix, marinate and bake. Roasted curry chicken with potatoes and raisins has it all. A flavor packed one-pan meal with warming spices and fruity-sweetness enveloping tender chicken meat and potatoes.
For this recipe, as well as salt I added a ground curry spice blend for the main seasoning. My recipe for roasted chicken curry is not traditional Indian cuisine, or any curry meal from Asia. It is an American rift inspired by Indian flavors, and ease of preparation. I love curry, but there are so many types and each one is as unique as the cook making it. Every country, region, city and cook has its own variation of spices for curries. As I learn more about curries and the cuisines that developed them, I plan to make my own curry spice blends. Until that time, I’ll take a shortcut and use store-bought ground curry to satisfy my hankering for curry flavors.
Chicken for a cook, is like a blank canvas for an artist. It is the foundation from which all added flavor will enhance. Because chicken has a mild taste and texture, it benefits from adding seasoning and then letting the flavors steep into the meat before cooking. Of course, if pressed for time, you will still have a decent tasting curry chicken dinner if you must skip the marinating step. However, taking the extra time to marinate will make a big difference in the over-all depth of flavor.
More one pan dinner recipes:
I realize not all children like the spiciness of curry powder. Some curry blends have a lot of pepper and chilies in them. If you can find a ground curry blend that is on the sweet side it might change your family’s opinion of curry. I found a Massale curry blend from Spice and Tease in New York City. It is similar to a Garam Massala but not as hot and peppery as other curry blends. For more information, here is an article explaining the differences of the two spice blends.
I love making meals where I can mix together the flavors I love and cook them together on one pan in the oven and forget about it. No standing or stirring over a hot stove. Just place in the oven and bake. This easy recipe, of roasted curry chicken with potatoes and raisins is so simple it is hard to make a chicken dinner any other way. The raisins may seem out-of-place, but the sweetness compliments and softens any heat in the curry spices. Add, additional vegetables, like cauliflower or broccoli, for a more well-rounded dinner.
Roasted Curry Chicken with Potatoes and Raisins
Curry Chicken with Potatoes
- 3 garlic cloves mashed
- 1- inch 2.5 cm piece of fresh ginger*, grated
- 3 TB 35 g extra virgin olive oil
- 1 TB curry spice blend not a spicy curry blend
- 1 tsp Kosher salt
- Fresh ground pepper
- Zest from one lemon and juice- divided
- 1 TB chopped fresh tarragon can use dried tarragon if fresh is not available, but only 1 teaspoon
- 6 chicken thighs either bone-in and skin on, or boneless
- 1 lb 450g fingerling potatoes, or other small wax potato like red potatoes or Yukon Gold
- 1/2 medium onion sliced in half moons no more than 1/4 inch (6mm)
- 1/4 cup 60 ml raisins
- Optional: Half a head of cauliflower cut into flowerettes. Reduce the potatoes to 1/2 to 2/3 lbs 225 g - 300 g.
- 4 oz 125 g plain yogurt
- Juice from half a lemon
- 1/2 tsp Kosher salt
- 1/2- inch 1.3 cm piece of fresh ginger*, grated
Peel each clove then slice in half. If the green germ is there, remove it. If you have a fine microplane grater, grate the garlic cloves. Or, scatter a pinch of salt over a pile of roughly minced garlic cloves then mash the garlic with the side of your chef's knife. Move the blade from side to side pressing down with the blade until the garlic forms a paste. Add the garlic paste to a medium mixing bowl large enough to hold the chicken and vegetables.
Mince or grate the ginger root and add to the bowl with the garlic.
Add the olive oil, curry powder, lemon zest, Kosher salt, a couple of rounds of fresh ground black pepper, tarragon, and juice from half a lemon. Mix until just incorporated.
Add the chicken, potatoes, onion slices and raisins (cauliflower if using). Using your clean hands mix the chicken and vegetables until the marinade evenly coats all the pieces. Cover with plastic wrap and place in the refrigerator and marinate for 2 hours or up to 8 hours.
Take the chicken out of the refrigerator at least 30 minutes before you want to cook dinner and bring up to room temperature. The chicken can rest up to one hour on the counter before cooking. Pre-heat the oven to 400°F (204°C) twenty minutes before you are ready to cook.
Spread the chicken and vegetables evenly across a low sided sheet pan. The sheet pan should be just big enough for the chicken and potatoes to fit comfortably without overcrowding. Too big of a pan and the juices will dry up. Too small of a pan and the ingredients will steam.
Place the sheet pan in the oven middle rack.
Bake for 20 minutes, then using a thin spatula, turn the potatoes around. Bake for another 20 minutes. Check the chicken and potatoes to see if they are done. The chicken is done when an instant read thermometer inserted in the thickest part reads 165°F - 170°F (74°C - 77°C) and the juices run clear. The potatoes are done when they are tender when pierced with a fork.
If either ingredient needs more cooking time, remove the chicken or potatoes and place on a plate cover and keep warm. Continue to cook until the vegetables or chicken is done.
While the chicken is baking make the yogurt sauce. Mix together the yogurt, grated ginger, Kosher salt and lemon juice in a small bowl. Cover and set aside until the chicken is done. Just before serving, garnish with fresh herbs and lemon zest.
Serve curry chicken and vegetables with the yogurt sauce on the side.
*Do not substitute the fresh ginger with powdered ginger. The curry spice blend might already have powdered ginger in its mix. The minced ginger adds a fresh ginger flavor.
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