Sharwood's
Korma Roast Chicken and Pepper Curry
Serves 20
Gluten Free
Share this recipe
Ingredients
50ml oil
4 onions, sliced
4 red peppers, sliced
20 boneless and skinless chicken thighs
2kg Sharwood's Korma Curry Cooking Sauce
50g fresh coriander, chopped
1.8kg potato wedges to serve
Allergens
Please check the ingredients declaration on the products you use making this recipe.
Milk
Method
Step one
In a large mixing bowl add the chicken thighs and enough Sharwood’s Korma Curry Cooking Sauce to coat the chicken. Cover and chill for 20 minutes.
Step two
Add the oil to a large saucepan, add the onions and peppers fry until golden, then add the remaining Sharwood’s Korma Curry Cooking Sauce and simmer for 10 minutes.
Step three
Place the marinated chicken onto a baking tray and cook at 180°C, 350°F gas mark 4 for 25-30 minutes until cooked to core temperature of 75°C.
Step four
Place the cooked chicken into a serving dish and cover with the sauce and sprinkle with chopped coriander.
Step five
Serve with baked potato wedges.