Baked curry chicken

Throwing together a beautiful baked dinner is easy with this five-ingredient favourite. Even better, you'll already have these ingredients on hand, making midweek meals a fuss-free affair.

  • 10 mins preparation
  • 40 mins cooking
  • Serves 4
  • Print


Baked curry chicken
  • 400 millilitre coconut cream
  • 1/2 cup indian curry paste of choice
  • 8 chicken drumsticks
  • 500 gram cauliflower florets, large florets
  • 1/4 cup flaked almonds, toasted


Baked curry chicken
  • 1
    Preheat the oven to 200°C. Line a baking dish with baking paper.
  • 2
    In a bowl combine coconut cream and curry paste.
  • 3
    Place the chicken in a large bowl. Add 1/2 cup of the curry sauce and toss to combine. Reserve remaining sauce. Place chicken in a single layer in dish.
  • 4
    In a large bowl, toss the cauliflower with drizzle of olive oil. Arrange around the chicken in dish.
  • 5
    Roast for 35-40 minutes until chicken is cooked and cauliflower is golden.
  • 6
    Meanwhile, in a small saucepan, heat remaining curry sauce on medium. Simmer for 4-5 minutes until thickened slightly.
  • 7
    Serve chicken scattered with almonds and basil leaves. Accompany with remaining sauce and steamed rice.


If preferred, dissect a whole chicken and continue as instructed.

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