Succulent chicken casserole

Recipe from: 9/25/1997 12:00:00 AM
Ingredients 14
Servings 6
Time

Ingredients

  • 4
    each, thighs and drumsticks
  • salt and freshly ground black pepper
  • 1
    packet mushroom soup powder
  • 7
    ml
    curry powder
  • 400
    g
    Indian-style tomatoes
  • 250
    ml
    plain yoghurt
  • 5
    ml
    ground coriander
  • 1
    star aniseed, crushed
  • 5
    ml
    fresh coriander, chopped
  • 30
    ml
    chutney
  • 15
    ml
    brown sugar
  • 1
    onion, chopped
  • 200
    g
    baby carrots, scraped
  • 10
    ml
    chicken stock powder
 

Method

1 hour 45 minutes
 
Preheat the oven to 180 ºC (350 ºF) Lightly season the chicken pieces with salt and pepper. Mix the mushroom soup powder and curry powder and roll the chicken pieces in the mixture. Arrange the chicken pieces in a deep casserole. Mix the tomatoes, yoghurt, spices, chutney and brown sugar and pour over the chicken. Sprinkle the chopped onion and carrots on top. Pour over the chicken stock powder dissolved in 500 ml (2 cups) water and cover. Bake for 1 hour in the preheated oven. (The dish will be quite juicy.) Remove the lid and bake for another 45 minutes. Serve with rice and a salad.
 

Read more on: poultry  |  bake
 

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