Chicken Curry


  • 2 lbs. chicken pieces
  • 2 tbsp olive oil
  • 1 large onion
  • 2 tbsp medium curry powder
  • 1 heaping tbsp thai red curry paste
  • 1 large can diced tomatoes
  • 1 can coconut milk
  • 1 zucchini

Temperature: 340F ° F


Chicken curry for the tagine

Brown chicken pieces of your choice either in the tagine or a separate pan. If you use the tagine, after browning the pieces,set them aside. Add 2 tablespoons of olive oil to the tagine and sauté one large onion diced up for about 3 minutes stirring constantly. Add 2 tablespoons of medium curry powder and a heaping tablespoon of Thai Red Curry Paste to the onions continuing to stir for a couple of minutes. To this mixture add 1 large can of diced tomatoes and 1 can of coconut milk. Mix well and add the chicken pieces. Season with salt and pepper.
On top of the chicken cut up a large zucchini or any vegetables of your choice and bake in the oven at 340 degrees for 2 hours. Serve with rice or couscous .

I have added potatoes and eggplant. Also spinach. If you add spinach don't add until an hour before taking out of the oven. I add couscous to the tagine about 20 minutes before taking out of the oven if you don't want to cook separately.

Flame Top Tagine, 3.7 qt, Black

Flame Top Tagine, 3.7 qt, Black

Price: $180.00
ON SALE: $90.00
Item# 715535