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Baked chicken curry with lemongrass

Baked chicken cooked with lemongrass and coconut milk.

An easy one-pot chicken meal you can serve with so much flavour.

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

Either make it as every dry baked chicken dish or have loads of creamy coconut milk gravy to go around for a crowd.

a weekday chicken lemongrass recipe is budget-friendly, all in one oven-baked meal you can dish out for the family with minimum effort.

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

Keeping this in mind, I’ve set up my own, “create a dish with whatever is left in my refrigerator before my next grocery trip”.

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, 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.

What to serve with this baked chicken recipe.

  • 3/ Use your favorite 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 noodle and pour in spoons of this curry and enjoy.

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Utensils/appliances needed to make the oven-cooked chicken curry.

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

Too much gravy in your baked chicken curry recipe.

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.

More Baked chicken recipes.

baked lemon chicken.

baked lemon chicken.

Baked chicken legs(drumsticks).

Tandoori chicken(oven-baked).

baked lemon chicken mushroom in coconut milk.

RECIPE DIFFICULTY-EASY

How to make lemongrass baked chicken

The ingredients mentioned below use standard measuring cups and spoons.

Ingredients to make the baked chicken curry recipe.

To marinate the chicken.

1 kg chicken cut into the desired size(use halved chicken breast, chicken 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)

Method

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

baked chicken with coconut and lemongrass.

Baked lemongrass-coconut milk chicken curry.

Yield: 5
Prep Time: 20 minutes
Cook Time: 1 hour 45 minutes
Total Time: 2 hours 5 minutes

Baked chicken cooked with lemongrass and coconut milk.

An easy one-pot chicken meal you can serve with so much flavour.

Either make it as every dry baked chicken dish or have loads of creamy coconut milk gravy to go around for a crowd.

With veggies and chicken in one dish, you can't go wrong with the flavours.

Ingredients

  • Ingredients to make the baked chicken curry recipe.
  • To marinate the chicken
  • 1 kg chicken cut into the desired size(use halved chicken breast, chicken 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)

Instructions

Prep work to make baked chicken curry

  1. Have all the ingredients for the baked chicken ready.
  2. Cut the root vegetables and set them aside.
  3. 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.
  4. By gently smashing this part of the lemongrass you will be releasing the aroma and flavour. 
  5. Preheat oven to 190c.
  6. While the oven preheats, clean the chicken and cut them into the desired size.
  7. Make two or three deep cuts into the chicken.
  8. Season with salt, red chilli powder and turmeric powder.
  9. Combine well and set aside for a few minutes.
  10. 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).
  11. Season with salt, making sure to add more if needed.
  12. Toss all these ingredients together.
  13. Layer the chicken parts on top of all of the veggies
  14. Incorporate all the ingredients in the baking dish and pour in the coconut milk.
  15. 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.
  16. 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.
  17. 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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Nutrition Information:
Yield: 5 Serving Size: 1
Amount Per Serving: Calories: 866Total Fat: 41gSaturated Fat: 14gTrans Fat: 0gUnsaturated Fat: 23gCholesterol: 251mgSodium: 832mgCarbohydrates: 53gFiber: 8gSugar: 8gProtein: 72g

Nutrition facts are an estimate and not guaranteed to be accurate. Please see a registered dietitian for special diet advice.

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Michelle

Thursday 13th of January 2022

This looks delicious! Can I use ground cardamom? If so, how much?

jehan

Thursday 13th of January 2022

Hi Michelle, Yes, use about 1/4 teaspoon. J

Richard bush

Saturday 4th of July 2020

By the way.... Hit lemongrass AND garlic with a meat tenderising mallet. Quick and effective.

jehan

Monday 6th of July 2020

I'll add this tip for my readers when I update the recipe. Thank you! Regards, J

Richard bush

Saturday 4th of July 2020

Very very easy. Chop it all up. Chuck it in the pot. Throw it in oven.... done... have a beer!

jehan

Monday 6th of July 2020

Hello Richard, Yes, IT IS! Glad you liked the recipe, I'll have a non-alcoholic beverage to enjoy the meal, please. Regards. J

Sarah

Tuesday 21st of April 2020

I am using a Dutch oven. Do you recommend cooking with lid on or off? Thank you!

jehan

Wednesday 22nd of April 2020

Hi Sarah, I made this in a regular deep baking pan as I wanted it to be an easy one-pot meal. I haven't' tried this on a dutch oven but I'm guessing that having the lid on or off won't make much of a difference except the time it cooks. sometimes it might take less time with the lid on than the lid off. So cook 45 minutes with the lid on and see if the dish is done you might not need to cook for 1 hour as I did with nothing covering it. if you feel that the chicken needs to cook more cook the last 15 minutes with the lid off. Hope this helps, please do let me know so I can add extra notes for anyone wanting to try this recipe with a dutch oven. Thanks and regards, J And you are most welcome.

Donna

Sunday 5th of August 2018

Hi, When you say to cut the lemongrass in half, do you mean cross-wise or length-wise? This sounds lovely — and easy! Donna

jehan

Monday 6th of August 2018

Hi Donna, thank you for contacting me, don't worry about which way you need to cut it, the most important part of preparing the lemongrass is bruising it so that the flavor of the lemongrass easily infuses the dish. But if you still want an answer to your question, cut the lemongrass cross-wise, you can bruise them by gently pounding them with the knife handle or the mortar. hope this answer helps, please do not hesitate to reach out if you have any other doubts. rgds j

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