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Chicken and Sweetcorn Casserole

Chicken and Sweetcorn Casserole - Well kinda
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Print Recipe
Prep Time 10 minutes
Cook Time 1 hour 40 minutes
Total Time 1 hour 11 minutes
Course Dinner
Cuisine Indian

Ingredients
  

Chicken

  • 8 Chicken Thighs and Drumsticks Skin Off, Cleaned
  • Salt

Masala

  • 1 tbsp Oil
  • 1 tbsp Ghee
  • 2 large Onions Sliced finely
  • 4 - 6 cloves Garlic I use 6, crushed
  • 1 inch Ginger grated
  • 2 Green Chillies Blended to as paste with some water
  • 250 ml Passata
  • 2 tsp Cumin Powder
  • 2 tsp Coriander Powder
  • 1/2 tsp Turmeric Powder
  • 1 tsp Red Chilli Powder
  • 1/2 tsp Red Chilli Flakes
  • 1/2 tsp Ginger Powder
  • 1 tsp Curry Powder I love Madras
  • 1/2 tsp Garam Masala
  • Salt and Pepper

Vegetables

  • 1 large Red Pepper cut into large cubes
  • 80 grams Sweetcorn
  • 2 large Potatoes Peeled and cut into 1 inch cubes

Instructions
 

  • Place chicken in a large pot with some salt. Add enough water to cover it.  Bring to a boil, then turn the heart down and simmer for 25 - 30 minutes. 
  • Add the oil and ghee to a large pot. Heat over a medium/high heat, then add the onions. Cook for 10 - 15 minutes or until a deep golden brown.
  • Stir in the garlic, ginger and green chilli and cook for a further minute.
  • Pour in the passata and add the cumin, coriander, turmeric, red chilli and ginger powder as well as the red chilli flakes and salt. Cook for 12 - 15 minutes.
  • Add the curry powder and garam masala and cook for a further 5 minutes.
  • Preheat the oven to Gas Mark 8, 230 degrees. 
  • Add the masala to a large oven tray, with the chicken and 1 ladle of the stock from the chicken. Add the vegetables. Mix everything together using a wooden spoon.
  • Bake for 45 minutes - 1 hour.Enjoy served with roti or rice.
Keyword Casserole, Chicken, Easy
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