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.
- 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 :