Succulent chicken casserole

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6 servings Cooking: 1 hr 45 mins
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By Food24 November 03 2009
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Ingredients (14)

4.00 chicken — thighs and drumsticks
sea salt and freshly ground black pepper
1.00 soup powder — mushroom
7.00 ml curry powder
400.00 g tomatoes — Indian-style
250.00 ml yoghurt — plain
5.00 ml coriander — ground
1.00 star anise — crushed
5.00 ml fresh coriander — chopped
30.00 ml chutney
15.00 ml brown sugar
1.00 onion — chopped
200.00 g carrots — baby, scraped
10.00 ml stock powder — chicken
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Method:

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.



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