Prep Time: 20 minutes
Cook Time: 45 minutes
Total Time: 65 minutes
Servings: 2
Recipe by Japanese chef, food writer and cookery teacher Yuki Gomi.
Try this simple Japanese recipe to cure your curry craving? This baked miso chicken curry recipe is perfect to cook at home as it's a healthy, minimal mess, version. Trust me, it is a super easy, tasty one-tray recipe for a baked miso chicken curry, perfect for entertaining friends.
I can’t wait for you to try this tasty dish and experience a taste of the much loved Japanese curry with a summery twist.
Oven-baked curry chicken is a dish that tastes even better the next day. Use your leftovers to make a Japanese-inspired sandwich for lunch by piling the chicken and veg into a good quality brioche bun.
Ingredients
- 2 x 500g chicken legs or chicken thighs, bones removed
- ½ red pepper, sliced
- ½ yellow or orange pepper, sliced
- 1 aubergine, cubed
- 1 courgette
- Sunflower oil for roasting
Marinade
- 50g white miso
- 1 tbsp honey or brown sugar
- 3 tbsp mirin
- 2 tbsp sake
- 2 cloves garlic, grated
- 1 tsp curry powder
To Garnish
- Toasted white sesame seeds
- A small handful of chopped chives
Method
- To make the marinade put all the marinade ingredients into a small bowl and mix well.
- Marinade the chicken, cover and leave for a few hours or ideally overnight in the fridge.
- Slice the peppers into 1cm strips and chop the courgette in 3cm x1 chunks. Top and tail the aubergine, cut it into quarters, then into 2cm cubes.
- Preheat the oven to 200°C/ Fan 180°C/ Gas Mark 6 and put all the vegetables in a roasting tray and drizzle with vegetable oil. Roast the vegetables in the oven for 30 minutes.
- Remove the marinated chicken from the sauce and then put it on top of the vegetables. roast for about 15 minutes. The time depends on the size of the chicken, so check and adjust the cooking time as necessary. Check your chicken is cooked by ensuring the juices run clear and the fibres are set. Keep the marinade sauce to one side.
- Once the vegetables and chicken are cooked through, remove from the oven and place over a medium heat on the hob. Add about 1 tbsp of the marinade sauce (adjust to your taste) to the vegetables and mix gently. Make sure that the marinade sauce cooks properly in the pan (as it was used to marinate the raw chicken). It can easily burn so keep an eye on it too.
- Once everything is piping hot, sprinkle over some chives and toasted sesame seeds as a final garnish and serve.
© Yuki's Kitchen Ltd. 2021
This article was originally published on Japanese Food. Simply. by chef and teacher Yuki Gomi.
Yuki blends traditional and modern techniques to make Japanese cooking approachable and delicious.
