John Myers
Baked Tikka Curry Chicken
The perfect baked tikka curry chicken recipe with a picture and simple step-by-step instructions.
- 4 Chicken breasts
- 2 size Red pepper
- 2 Sharon fruits
- 1 Shallot, finely diced
- 1 Garlic clove, finely grated
- 2 tbsp Tikka curry paste – depending on the degree of spiciness you want
- 200 ml Poultry stock
- 200 ml Cream
- 150 g Grated medieval Gouda
- Salt
- Black pepper from the mill
- Oil
- Quarter the peppers, remove the seeds and white skins, peel the skin with the peeler and cut into strips. Peel the sharon fruits and cut into cubes. Salt and pepper the chicken breasts and place in a baking dish.
- Heat some oil in a pan and sweat the shallot and garlic in it, add the peppers and sauté for a few minutes. Then add the Sharon fruits, toss briefly and then add the curry paste and roast for a few minutes.
- Then deglaze with the poultry stock and add the cream and simmer gently for about 10 minutes and then add salt and pepper to taste and then pour everything over the chicken breasts.
- Now place the casserole dish in the COLD oven and then set the oven to 200 degrees. After 20 minutes pour the cheese over everything and let it gratin for another 15 minutes. And then serve, we had jasmine rice with it.
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