This week celebrates a whole year of recipe blogging! Who knew when I started that I would have followers from USA, Canada, Australia, Germany, France, Ireland and even the United Arab Emirates! I really hope it has all been worth it and many of you have (re)found a love of cooking – and are now actually doubling up to have a friend or two over.
This recipe is stupid easy. All you do is toss everything together, put it on a baking sheet, pop it in the oven and you’re done. It’s also definitely one you can double, even quadruple up and as its so simple will give you plenty of time to uncork a bottle or two and enjoy your guests.
Tray chicken curry with pickled onions
- 2 cloves of garlic, grated
- 1 – 2 tsp curry powder
- 1/2 tsp garam masala
- 1/2 tsp ground turmeric
- 1 tsp grated fresh ginger
- 2 tbsp coconut oil (you can use olive if you haven’t got any)
- 2 chicken thighs, skin on
- 1/4 – 1/2 head of cauliflower, cut into florets
- small whole tomatoes
- Coriander leaves, to garnish
*Pickled Onions
- 1 medium red onion, thinly sliced
- 1 tbsp whole black peppercorns
- 1 tsp salt
- 1 clove of garlic, crushed
- 1 star anise pod
- ½ tsp coriander seeds
- 300ml-330ml apple cider vinegar
- pinch of sugar
First, make the pickled onions. Put the onion slices in a medium bowl and set aside. Combine 170ml water, the black peppercorns, salt, garlic, star anise and coriander seeds in a small pan and bring to the boil. Remove from the heat, add the apple cider vinegar and sugar, then pour directly over the onions. Leave to cool, then chill in the fridge. The pickles are ready to eat as soon as they’re cool. These should last for a few days stored in a covered jar or bowl in the fridge.
Heat the oven to 200C (220C non-fan). Line a baking sheet with parchment paper. In a large bowl, combine the garlic, curry powder, garam masala, turmeric, ginger and coconut oil and work them into a paste. Toss the chicken and cauliflower in the paste to coat. Spread the chicken in an even layer on the prepared baking sheet. Roast for 15 minutes, then add the cauliflower and tomatoes and roast for another 15 – 20 minutes. Serve topped with the pickled onions and coriander leaves.
* you can, of course, miss out the onions but they really do add to the dish. You can put any left in a jam jar in the fridge and they will keep for a week or so. I am sure you (now) talented cooks will find lots of other dishes to eat them with – even if it’s only cheese and biscuits!
Love from Pookie and I (she’s 19 this year but still going strong!)
Ailsa cooks for One 