Malabar Chicken Casserole

This is just another way of doing Malabar Roast Chicken [q.v.], but different enough to deserve a recipe of its own.



½ cup oil.

2 tblsp tomato paste.

1 tblsp sweet Chilli sauce.

1 tblsp ground coriander.

2 bay leaves, ribs removed finely chopped.

3cm x 3cm knob ginger, peeled and shopped.

2 tsp Garam Masala.

½ tsp turmeric.

2 tblsp flour.

Salt to taste.

250g lean chicken meat, diced.

1 medium brown onion, peeled and chopped.

1 cup water.

½ cup mint, finely chopped.

½ cup yoghurt.



Combine the ½ cup oil, tomato paste, chilli sauce, coriander, bay leaves, garam masala, turmeric, flour and salt together and place in a bowl. Add the diced chicken and the onion, and marinate overnight, turning a couple of times in the process.



Heat the oven to 180°C. Transfer the mixture to a casserole, stir in the cup of water, cover and place in the oven. Bake for 45 minutes. Remove, stir quickly and replace in the oven for another 30 minutes. Beat the yoghurt and mint together, leaving a little of the mint aside for garnish. Remove from the oven, stir the yoghurt mixture through, sprinkle with the remaining mint and serve immediately.


Serve with: Boiled potatoes and mixed vegetables.


Serves: 2.

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