Wokingham Today

Chicken Dupiaza Bake

- Gavin McArdell www.CurryFrenz­y.com Gavin McArdell www.CurryFrenz­y.com

THIS dish is quick to prepare and it cooks itself. Great for relaxing after a hard day.

The juices from the chicken go into the sauce adding lots of flavour.

The skin on the chicken thighs crisps up nicely giving lots of contrastin­g textures with soft onions and the sauce all marrying well.


Serves 4

8 Chicken thighs on the bone 2 Large Onions thickly sliced 4 Cloves whole garlic peeled and thinly sliced

1 tbsp Ginger puree

2 tbsp Tomato Puree

100ml Water or Chicken stock 2 Heaped tsps Mild curry powder

2 Heaped tsps Garam Masalla 1 tbsp Sweet smoked paprika 1 tsp Fennel seeds

Freshly cracked black pepper 1 tsp Sea salt

8 TBSP Sunflower oil


PRE-HEAT the oven to


Put the onions, garlic, ginger, tomato puree, curry powder, garam masalla and stock or water into a baking tray with the oil and mix well and lay out evenly.

Place the chicken thighs on top and sprinkle over the smoked paprika and fennel seeds evenly.

Season with the salt and pepper and lightly brush the chicken skin with a little extra sunflower oil.

Bake until the skins are crisp and golden and the chicken is tender.

Serve over white rice spooning 3 to 5 tablespoon­s of the onion and sauce around the chicken.

Depending on your oven this should take around 40 to 60 minutes to cook.

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