How to cook Baked Curry Chicken Thighs in the Microwave: – The chicken curry or curry chicken is a common recipe of South Asia (especially India ), East Asia, UK (the recipe spread this country but the world is not its creator) and the Caribbean.
It typically consists of chicken in a tomato and onion- based sauce, seasoned with ginger, garlic, chili. And a variety of spices, often including cumin, cinnamon, and cardamom. Sometimes it is made with industrial curry powder. You can also add milk to decrease its spicy taste.
The dish originated in India and from there it spread to the rest of the world. Because in India the chicken, goats, and lamb are the only three animal proteins consumed. In our country, it is a dish that is consumed more and more often.
Although it is a fairly simple dish to prepare in general, there are various recipes that give each one a different touch to chicken curry. And which we will teach you to prepare here in detail.
The base of this dish is chicken meat, usually, the breast of the same, accompanied by curry sauce. Although in each recipe it can be accompanied by other different ingredients, usually vegetables or spices.
But today we will be learning to make the chicken curry in the microwave. A typical Indian or Asian chicken curry is prepared in the pan or pot. But it takes a little more time. Preparing the dish in the microwave is much faster, consumes low oil and gives you a little extra time to do your own things.
This is the recipe that is sure to be worth preparing is the one we now detail. It is a recipe to make baked curry chicken, a dish that will surprise your guests and that you will prepare simply and without any complications.
Oven Baked Curry Chicken thighs Recipe
Now we are going to prepare a somewhat special recipe. Since we are going to make a great recipe for baked curry chicken, which we will detail step by step so that it turns out perfect.
- Servings: 4
- Approximate Preparation Time: 45Minutes
- Approximate Calories: 175
#1 Ingredients required for Oven Baked Chicken Curry Thigh Recipe:
- 4 chicken thighs
- Three spoons of curry sauce
- 6 cloves of garlic
- A glass of white wine
- Juice of a couple of lemons
- Ground black pepper
- A few branches of rosemary
- Oil virgin olive/sunflower oil or any other oil you use for daily cooking
#2 Types of equipment and Utensils that are required while preparing the oven baked chicken curry thigh recipe
Since this dish is made in an oven, the types of equipment and utensils that are required are listed below:
- Baking Tray
- Measuring Cup
- Chopping board
- Jug of clean water
- Small brush for brushing the oil on the baking Tray and on the chicken
- Aluminum foil
- Oven mitts to take out the hot tray from the oven
- Paper towel or clean cloth
- Grinder/ mortar and pestle( if you want to prepare the Curry powder at home)
#3 Preparation prior cooking baked chicken curry thigh recipe in the Microwave:
It is advisable to collect all the ingredients, dishes and utensils you need for cooking the dish because it will save your time, your energy and prevent any type of confusion.
Since you have to follow the recipe, it will be better if you prepare the ingredients as well. In short, your job will be easy and you will enjoy your cooking and the great aroma of the spices you add.
- Bring all the ingredients mentioned above and keep them in separate bowls.
- Bring all the types of equipment and utensils you require and keep them in one place.
- Clean your oven, your dishes, your spatulas
- Rinse rosemary in water and keep it in a bowl
- Peel garlic and finely chop them in small pieces
- Finely chop rosemary
- Do not forget to keep the oven mitts nearby. We don’t want to burn our hands.
#4 How to cook Baked Curry Chicken thighs Recipe
This is a slightly different recipe from the others since we will make the chicken curry using the oven for it. Despite being a different form to the more traditional, the result is worth it and you surely like to prepare it, be sure to try it.
To make this baked curry chicken, We are going to use good chicken thighs this time, although if you prefer you can use several chicken breasts instead. Although the thighs are very juicy after baking, for that reason we use them in this recipe.
Steps to follow for oven baked chicken curry thigh recipe – #MethodsOfCooking
- First of all, we are going to leave the thighs very clean and wash them with water. Then we put them to drain so that they are very dry to pepper them and then place them in a well-extended container.
- Next, we squeeze two lemons and pour that juice on the chicken thighs. Prior pouring it to the thighs, squeeze the juice in a separate bowl so you can remove the nuggets of the lemons that could have fallen into the juice.
- While we let the meat taste like the juice, we will peel the garlic cloves and chop them into thin slices. And mix them in a bowl with a dash of virgin olive oil, curry sauce, and chopped rosemary sprigs, and stir Fine to mix everything. If you want you can use sunflower oil or any oil that you use for daily cooking.
- We take advantage of the time we have and turn on the oven so that it is preheated to 220ºC. So we will have it ready to bake when we finish the preparation.
- With the prepared mixture, we will smear the chicken thighs well everywhere so that they take the flavor well. And at the end, we place them in a dish or tray suitable to put in the oven.
- We pour the white wine at the base of the fountain or tray so that when it evaporates it gives flavor to the chicken. Once the oven is at the desired temperature we will put the tray and let the thighs bake for 35 or 40 minutes time. The time will vary depending on the oven and the size of the thighs.
- Chicken thighs should be well browned on the outside and well made on the inside. So it is best to check the inside of one of them before removing them from the oven.
- Halfway through the baking time, we can turn them over to bake evenly. And to finish it is interesting to give a grilled touch a couple of minutes to make them perfect.
- We serve this hot baked curry chicken accompanied by some cooked rice or a side dish that we like. And you will see how delicious it looks and how your guests will love it.
#5 Some simple tips for your perfect cooking:
- In a recipe that honors chicken thighs, the most complicated is to perfectly cook them. Cooked to excess, they dry up and lose their tenderness. To find out if it is time to sit down, prick the fat of the thigh with a sharp knife. If the juice that escapes is translucent, without red traces, they are ready to be devoured! If, as a seasoned cooker, you have a cooking thermometer, you should know that the temperature must reach at least 71 ° C. Obviously, if the flesh is still bloody inside, it will extend the cooking time.
- To devour the Curry chicken, you can accompany the dish with traditional mashed potatoes or a pan-fried mushroom that smells of autumn. Enjoy the delicacy and crunchiness of asparagus sautéed a few minutes in the pan.
- You can experiment with seasoning and spices that you want to add in the Curry. No special rules to follow you know.
#6 How to eat Baked Curry Chicken thighs Recipe
Baked chicken curry is a very rich, colorful and delicious dish which can be accompanied with any other side dish you like. The curry can be eaten for your launch, dinner and even for your little afternoon snacks( why not right?).
Here are a few side dishes with which you can eat the dish:
- It is best to serve the dish warm and hot.
- The best side dish that goes with the curry is the rice( basmati if possible).
- You can also eat the curry with the plain roti, chapati or bread.
- Why not buttered Nan? The nan itself is very delicious. If taken with the curry, it feels heaven in your mouth.
- For afternoon light snacks, you can eat the curry with flattened rice.
- Sprinkle some green herbs like coriander leaves or parsley on top of the curry whole serving. It is said that first, you eat with your eyes then with the mouth.
#7 FAQ – Answering Your Curiosity about baked chicken curry thigh recipe
Following the above recipes, you may come across some difficulties. Especially if you are new at cooking this dish. Even some questions may come in your mind, like why this step has been done? Is it ok if I miss some step? Is it ok if I use a different oil? Etc.
Well not to worry. Here we will try to answer your questions as much as possible so you can cook the dish without having any confusion and doubts.
Why do we need to preheat the oven?
Yes, it is important that you preheat your oven before cooking. Simply for the following three reasons:
- You will save yourself spending time in the kitchen. Taking advantage of the preheating time is a wild card that you can apply when you are in a hurry or you have been late preparing dinner. Performing this action before starting the preparation of a recipe will prevent you from spending additional time, in addition to regulating the temperature to the extent that you do the dish.
- You will prevent the food from burning: introducing your food to an oven before it is preheated, it will cause them to begin to brown almost immediately. This reaction will leave your food with juice on the inside, hard or with an unattended consistency.
- It allows uniform cooking: If you bake the food with the cold oven, it will take longer than the one indicated in the recipe. Which will cause different results in the appearance of the food, at the same time that some parts will remain raw.
Is it good to open the door of the oven frequently to check whether the dish is cooked or not?
As soon as the oven door is open while it is running, the oven loses a lot of heat! It’s even worse during preheating. It is, therefore, necessary to try as much as possible to keep the oven door closed and to use the controlled lighting. So if your oven has interior lighting, it’s time to use it to evaluate the cooking of your preparation. Also remember to clean the glass, to see something … If necessary try to be as fast as possible to the opening, to avoid energy loss and ensure continuity of cooking.
Should we leave the oven door open to cool it faster?
Your dish is ready and you have a habit of opening the oven door the time it goes down in temperature? This is a bad idea: As long as your oven is still hot, do not leave the door open. Indeed, the front of the furniture placed nearby may deteriorate with the heat released. To lower the temperature faster, it is also possible to turn off the oven five minutes before the end of cooking. As the temperature drops gradually, you will save a little energy by finishing your cooking gently.
Can I increase the temperature of the oven to cook the dish faster?
In order to speed up the preheating and cooking time, you want to increase the oven temperature. Indeed, we can see that the dish cooks faster, yes but only on the surface, not in-depth. This will play on the texture, the melting side, but also the taste.
What is Curry powder? Can I use the readymade Curry powder?
Curry powder is a spice mixture typical of Indian cuisine whose composition varies widely. The curry powder was popularized mainly during the 19th and 20th centuries thanks to the mass export of the seasoning to the western tables of Europe, North America, and South America.
There are endless possibilities to create mixtures of this spice. The composition varies according to the region and the dish that is cooked. Depending on whether it is fish, meat, vegetables or chicken or in which region it is cooked, it will be prepared in one way or another. The spice mixture usually carries at least 13 different ingredients and there are mixtures that have up to 36.
Yes, there is Curry powder available in the market which you can use to make your dish. Since it saves your time and energy and costs as well.
Which one is better readymade Curry powder or homemade Curry powder?
Obviously, I would say the homemade Curry powder is best. Because when you prepare your powder, you can mix the spices you want and like the taste of. Also, it will be pure in form and much tastier.
How to make Curry powder in the home?
You already know that there are many combinations of spices called masalas, which will determine depending on the proportion of one ingredient or another, the final flavor of the mixture.
Thus the garam masala, the Tikka masala, the Khorma curry, the Vindaloo, among others, are the best known. Today we are going to see a recipe for basic curry powders, similar to those sold in small pots, but with the authentic touch of the homemade by ourselves.
- To toast 2 tablespoons coriander seeds, 1 tablespoon cumin seeds, 1 tablespoon fennel seeds, 1 tablespoon mustard seeds and half tablespoon black pepper seeds.
- To mix 1 tablespoon of turmeric powder, 1 tablespoon of ginger powder and half tablespoon of chili powders.
Once we have located all the ingredients, we begin by dry roasting the different seeds in a pan. Do not use any oil or other liquid, only the seeds and the low heat. You have to move continuously, to avoid burning. But you will start to enjoy a great aroma, which extends throughout the kitchen.
Once they have spent about 7 or 8 minutes stirring nonstop, turn off the heat and let our seeds cool. When about five minutes have elapsed, we can crush them in a grinder, or failing that, in a mortar that we will use for this function. Soon, and without difficulty, we will have an aromatic mixture of ground spices.
Can we use other oil instead of olive oil?
Yes, we can use oil that is suited best for us. In Nepal and India, we usually use the mustard oil, sunflower oil or soyabean oil for cooking food. We can use the same here. Virgin olive oil is better for health since it helps in reducing cholesterol and also tastes better.
I hope your every question are answered.
Submitted by Ankur Pradhan