Chicken with Creamy Tomato Curry Recipe

5 from 1 vote

Baked chicken is wonderful for a quick and inexpensive weeknight meal; when you combine it with a creamy tomato curry, you are in for a real treat!

Course Main Course

Cuisine Indian

Keyword chicken, curry, paleo, recipe, tomato

Prep Time 20

Cook Time 30

Total Time 50

Servings people

Calories 390kcal

Cost 10

Preheat oven to 425 F.
Season chicken with garlic powder, sea salt, and black pepper to taste.
4 chicken legs, ½ tsp. garlic powder, Sea salt and freshly ground black pepper
Transfer chicken to a baking pan and place in the oven for 25 to 30 minutes.
Melt the cooking fat in a skillet over medium heat; then add the onion, ginger, and garlic.
1 medium onion, 3 garlic cloves, 1 tbsp. cooking fat, 2 tbsp. minced ginger
Cook for 3 to 4 minutes, or until the onions are fragrant and soft.
Add in the chopped tomatoes and all the spices, and give everything a good stir.
4 large tomatoes, 1 cinnamon stick, 1 tsp. garam masala, ½ tsp. turmeric, ½ tsp. cumin
Cover and simmer for 10 to 12 minutes.
Discard the cinnamon stick and puree the tomato curry using an emulsifier blender until smooth.
Stir in the coconut milk, give another good stir, and heat for 2 minutes longer.
¼ cup coconut milk
Serve tomato curry in bowls with baked chicken legs on top.