Spicy Chicken & Chickpea Curry BAKE
Serves: 4
8 skinless chicken parts, bone in (4 thighs and 4 drumsticks)
Marinade:
1 tsp (5 ml) each salt, ground turmeric, chili powder, ground cumin and juice of 1 lime
2 tbsp (30 ml) sunflower oil
1 cinnamon stick, or 1/2 tsp (2.5 ml) ground cinnamon
2 bay leaves
4 green cardamom pods, or 1/4 tsp (1 ml) ground cardamom
1 tsp (5 ml) cumin seeds
10 curry leaves
2 small green chilies, finely chopped
2 medium onions, thinly sliced
4 garlic cloves, finely chopped
1 tsp (5 ml) salt
1 tsp (5 ml) ground cumin
2 tsp (10 ml) garam masala
1 can (398 ml/14 ounces) chopped tomatoes, with juice
1 can (19 oz/540 ml) chickpeas, drained, rinsed
1. Place chicken parts in a large bowl. Combine marinade ingredients in a cup and drizzle all over the chicken, coating each piece. Refrigerate, covered, for 15 minutes.
2. Preheat oven to 350 F (175 C). In a large, wide, heavy saucepan with cover or a Dutch oven, heat oil over medium-low heat.
3. Add cinnamon stick, bay leaves, cardamom pods and cumin seeds and sauté for a few seconds. Stir in curry leaves and green chilies and cook a few seconds more.
4. Add onions, raise heat to medium and cook for 10-15 minutes, turning, until onions are golden brown. Stir in garlic and cook for two minutes more.
5. Push onion-garlic mixture to the side of the pan, increase heat to high, add marinated chicken and cook for 3-4 minutes or until lightly browned, turning to brown all sides.
6. Stir in salt, ground cumin and garam masala. Add tomatoes and their liquid and the chickpeas, mixing well.
7. Cover pan and bake in preheated oven for 35 minutes. Uncover and bake an additional 15 minutes until chicken is cooked through.
8. Remove pan from oven, cover and let rest at room temperature for 10 minutes. Serve warm.