I am not sure how this recipe for Gwyneth Paltrow’s Sheet Pan Chicken Curry crossed my path but it looked delicious, super easy and quick to make so I decided to give it a go. The recipe comes from her book The Clean Plate: Delicious, Healthy Recipes for Everyday Glow that was published recently (and I have not read).
It really is an easy recipe, great for mid-week meals or weekend cooking when you don’t want to spend much time in the kitchen. Chicken pieces and cauliflower florets covered in a flavoursome curry paste and then roasted till cooked. Serve with some fresh coriander, a dollop of yoghurt, piping hot naan and a glass of beer or two and dinner is sorted The recipe is suitable for all seasons, I mean, what time of the year is a curry not a good idea.
The original recipe only serves 2 people so I doubled it up to serve four. It also called for boneless and skinless chicken breast which for me personally is the most uninteresting cut of a chicken so I swapped it out with 4 chicken drumsticks and 4 thighs. I find that those cuts have so much flavour. And of course, I want some chicken skin. Isn’t that the best part?
I also cut out the pickled onion of the original recipe as I did not find the flavour combination appealing. You could bulk up the recipe by adding a tin of chickpeas to the pan. Just make more of the spice mix to coat them with and beware that chickpeas do “pop” when roasted but I do think it will be a tasty and filling addition to the dish.
I am pleased to introduce my new cookbook, Drunk and Hungry available as an epub download. As the title states, the book consists of easy and flavourful recipes for when you find yourself drunk, and hungry. Savoury, sweet, vegan, vegetarian, bacon, cheese, spice, and carbs are packed into 15 easy recipes to satisfy your hunger while tantalising your tastebuds. You can purchase the book by clicking on this link and all you need to read it is a free epub reader such as Apple Books, Fullreader or similar.
- 3 large cloves of garlic, mashed
- 1 tbsp curry powder (strength to your taste)
- 2 tsp garam masala
- 2 tsp ground turmeric
- 2 tsp grated fresh ginger
- 3 tbsp Baleia Extra Virgin Olive Oil
- 8 chicken portions (legs and thighs)
- 1 small head of cauliflower, cut into florets
- Coriander leaves and plain yoghurt to serve
- Heat the oven to 200 degrees C
- Line a baking sheet with baking paper
- In a large bowl, combine the garlic, curry powder, garam masala, turmeric, ginger and olive oil and work into a paste
- Toss the chicken and cauliflower in the paste to coat
- Spread in an even layer on the prepared baking sheet
- Roast for about 30 minutes or until the chicken is cooked through
- Serve with plain yoghurt and fresh coriander leaves
Olive Oil provided by Baleia Extra Virgin Olive Oil. I am proud to be associated with Baleia Extra Virgin Olive Oil and use it whenever a recipe requires Extra Virgin Olive Oil. The South African cold press extra virgin Olive Oil is produced in the Riversdale area, has a whiff of fresh cut grass and aromas of green tomatoes, almonds, artichokes and green apples.
A few more of my favourite curry recipes :