Baked chicken cooked with lemongrass and coconut milk.

Moist chicken cooked with a strong punch of flavour from lemongrass and a few root vegetables thrown in to give the dish more heaviness and added taste.

It is an easy and healthy baked chicken meal you can serve with so much flavour.

The recipe is all about working with what is available to me and trying to get as much” taste” to the dish as possible.

What to serve with this baked chicken recipe.

• Serve with any type of rice dish.
  • Easy lemon rice recipe.
  • how to cook rice on the stove.
  • Sri Lankan Yellow Rice(turmeric rice)
  • vegetable fried rice(spicy).
  • ghee rice(nei choru).
  • garlic and egg fried rice(in 30 minutes).

• Use your favourite type of bread, baguette, pita, or naan to soak up all that gravy.

• Boil a small pack of ramen noodles, grab a bowl, place the noodles and pour in spoons of this curry and enjoy.

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FAQ: baked chicken with lemongrass

• Why you should make this baked chicken curry.
  • There is no prep work to be done on this one-pot meal, all it needed was a few minutes of tossing with the seasonings and extra ingredients.
  • What makes it tender and juicy is the excess Coconut milk and a good amount of lemongrass which is the dominant flavor coming through.
  • Once all the ingredients were assembled into the baking dish, I literally had to just crank up the oven, forget it for an hour then to do a bit of mixing in between and my Oven baked-one pot lemongrass chicken curry was ready.

• Is there something as too much gravy?
• I thought I was the only one in the family who loved gravy but it seems the terrible four like it this way as well, so I used 2 cups of Coconut milk to make a thick gravy.

That much gravy never goes to waste in our house, by the end of the day there were only the seasoning ingredients left.

so if you love your gravy then do as I did.

But if you prefer to have a slightly thicker, dry curry without the obvious liquid then reduce the Coconut milk to 1 and a half cup.

Utensils and appliances needed.

• knife and chopping board.
• Large, deep ovenproof baking tray or Pyrex dish.

More Baked chicken recipes.

baked lemon chicken.

Baked chicken legs(drumsticks).

Tandoori chicken(oven-baked).

baked lemon chicken mushroom in coconut milk.

RECIPE DIFFICULTY-EASY

Ingredients for lemongrass baked chicken curry recipe.

The ingredients mentioned below use standard measuring cups and spoons.

To marinate the chicken.

1 kg chicken cut into the desired size(use halved chicken breast, thighs, legs and bone in for more flavour).

Salt to season

1/2 a teaspoon of red chilli powder

1/4 teaspoon of turmeric powder

To bake the chicken

3 onions sliced fine

4 medium tomatoes sliced

4 carrots cut into long chunks

3 potatoes cut into 4-5 pieces each, cut to thinner wedges

1 tablespoon of grated or minced ginger

6 garlic pods crushed or minced

2-3 lemongrass stalks bruised and cut in half

1″ piece of cinnamon

4 cardamoms are slightly bruised

1 tablespoon chilli powder

1 teaspoon turmeric powder

1 teaspoon salt

1 and 1/2 cup coconut milk(I used 2 cups as we love a lot of gravy)

2 teaspoons of curry powder(optional, add if you need a more curry-flavoured dish)

How to make lemongrass baked chicken

Prep work to make baked chicken curry

Have all the ingredients for the baked chicken ready.

Cut the root vegetables and set them aside.

To use the lemon grass-cut the stalk and gently smash the end(bottom)of the lemongrass which will be thicker than the rest of the plant.
By gently smashing this part of the lemongrass you will be releasing the aroma and flavour. 

Preheat oven to 190c.

While the oven preheats, clean the chicken and cut them into the desired size.

Make two or three deep cuts into the chicken.

Season with salt, red chilli powder and turmeric powder.

Combine well and set aside for a few minutes.

Place the chicken in a deep baking dish with onions, tomatoes, carrots, potatoes, ginger, garlic, lemongrass, cinnamon, cardamom, turmeric powder, red chilli powder and curry powder(optional for a more intense curry flavour).

Season with salt, making sure to add more if needed.

Toss all these ingredients together.

Layer the chicken parts on top of all of the veggies

Incorporate all the ingredients in the baking dish and pour in the coconut milk.

Remember, as I have mentioned earlier if you prefer to have extra gravy make it two cups of coconut milk, if you prefer to have less, then 1 and 1/2 cups should do.

Bake for 1 hour at 190C for an hour on one side. Use oven mittens to remove the baking pan, taste and season with salt.

Then gently flip each chicken part and bake for another 30 to 45 minutes or until the chicken is tender on both sides

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