salt & pepper to taste. You can start with 1/4 of pepper
1 small white onion or your favourite onion, roughly chopped. About 1/2 cup.
I cleaned & brined my chicken breasts. That will add time to the process, so at the very least rinse your cleaned and trimmed chicken pieces, under running cold water.
Add all of the above ingredients, mixing well. Place in a clean bowl.
Cover & refrigerate for at least 1 hour or up to 48 hours.
Preheat oven to 375°F/190°C.
Remove from fridge 30-60 minutes before cooking.
Place chicken & onions in/on a prepared baking pan/sheet. Add 1/4-1/2 cup of cold water to the dish before placing in oven.
Bake for 40-ish minutes. Turning once & basting the chicken halfway through.
I like my poultry to have a deeper colour so during the last 5-7 minutes I turn the heat up to 425°F/220°C. Or you can leave the oven at the original temperature for the remainder of the cooking time.
You are looking for an internal temperature of 165°F/75°C. Make sure that the thermometer is not touching the bone of the chicken.
Serve hot or warm & enjoy!
Turn this into a one pot meal by adding potatoes, carrots or your favourite root vegetable. Cut them to the same thickness as your chicken pieces.
*This recipe is also great on the grill. Just make sure to pat the excess liquid before placing it on a prepared grill. A paper towel or a clean kitchen cloth would work well. I would cook the chicken pieces on the top grill rack.
*This recipe is also great on the BBQ. Slow cooked to lock in all of those flavours, with the addition of that wonderful smoky flavour.
*I would increase the rosemary for both of these cooking methods, to 1 tsp. The rosemary will help to counteract any carcinogenic effects that grilling can cause. Learn more at, http://bit.ly/2pfIj1O & http://bit.ly/2q1TGdL (This is just a suggestion. I am not a scientist or a medical professional.)
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1 tsp of chili flakes or a small fresh pepper of your choice or omit
2-3 tbsp of curry powder
1/2-1 tsp of salt or omit
1/2-1 tsp dried turmeric
1 tsp garam masala
1 tsp ground cumin
1 tsp ground corrinader
1/4 tsp cinnamon or 1/2 of a cinnamon stick
1/2 tbsp of lemon juice, at the end of cooking, optional
2-3 potatoes cut into small even pieces, more or less
2-3 carrots cut into small even pieces, more or less
2-3 cups of hot water ready for use. A kettle is easiest.
Clean, trim and wash chicken pieces. You can leave the bone in or remove.
Season with half of the onion, garlic & 1 tbsp of curry powder. Mix well. Refrigerate, covered for 12-24 hours.
Take the chicken out of the fridge about 1 hr prior to cooking.
In a medium to large, heavy bottom pot, on medium-high heat, add 1-2 tsp of vegetable oil.
Add the onions, including what the chicken was marinating in. Cook for about 1 minute, stirring.
Add the spices and stir for about 10 minutes. Minus the last tbsp of curry powder, you may not want or need it.
If it starts to brown too quickly or burn, remove from the heat, turn down the element. After a few minutes, resume cooking.
Add the chicken, lightly browning for a few minutes. If you have a lot of chicken you may have to brown the chicken in batches.
Add the tomato. Stir occasionally for 1 minute.
You can add the rest or how much of the remaining curry powder that you like.
Add 1 cup of hot water. I always use hot so I don't slow the cooking process down. Cover and bring to a boil. Turn down to a simmer and cook for about 45 minutes, covered. Stirring occasionally. Larger pieces with bone may take longer.
Taste for seasonings. Adjust if necessary.
Add potatoes and carrots & add another 1/2 cup or so of hot water.
Cover and simmer for 1/2 hour or until vegetables are tender.
Serve with rice, roti or a flatbread of your liking.