Baked-one pot lemongrass chicken curry.
succulent lemongrass-infused chicken curry to feed a family of six or more.
You can either make it a very dry bake or have loads of gravy to go around for a crowd with extra root vegetables as an option.
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.
This is me being a practical cook first and food blogger second.
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”.
The recipe turned out to be so good and economical that I thought you might like to try as well.
Why you should make this lemongrass coconut 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.
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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 lemongrass coconut 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.
Serving ideas for the one baked lemongrass chicken recipe.
1/ Serve with any of your favorite carbs.
2/ Bowl of rice with a fresh green salad.
3/ Use your favorite type of bread(baguette, pita, naan)to soak up all that gravy.
4/ Boil a small pack of ramen noodles, grab a bowl, place the noodle and pour in spoons of this curry and enjoy.
How to use lemongrass.
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 flavor.
RECIPE DIFFICULTY-LITTLE CARE NEEDED
Baked lemongrass-coconut milk chicken curry.
Please make sure to read the recipe instructions carefully to avoid mistakes.
1 kg chicken cut into the desired size
3 Onions sliced fine
4 Tomatoes sliced
4 Carrots cut into long chunks
3 Potatoes cut into 4-5 pieces each
1 tablespoon of grated Ginger
6 garlic pods crushed
2-3 lemongrass stalks bruised and cut in half
1-inch piece of cinnamon
4 Cardamoms 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)
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.
Place the chicken in a deep baking dish with the Onions, Tomatoes, Carrots, Potatoes, Ginger, garlic, lemongrass, Cinnamon, Cardamom, Turmeric and chilli powder.
Season with salt, making sure to add more if needed.
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 cup should do.
Bake for 1 hour on 190C, after an hour, take out the baking dish flip the chicken over and bake for further 30 minutes or until the chicken is tender on both sides.
Made this recipe?
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- Ingredients mentioned below use standard measuring cups and spoons.
- 1 kg Chicken cut into the desired size
- 3 Onions sliced fine
- 4 Tomatoes sliced
- 4 Carrots cut into long chunks
- 3 Potatoes cut into 4-5 pieces each
- 1 tablespoon of grated Ginger
- 6 garlic pods crushed
- 2-3 lemongrass stalks bruised and cut in half
- 1-inch piece of cinnamon
- 4 Cardamoms 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)
- Preheat oven to 190c.
- While the oven preheats, clean the chicken and cut them into desired size.
- Make two or three deep cuts into the chicken.
- Place the chicken in a deep baking dish with the Onions, Tomatoes, Carrots, Potatoes, Ginger, garlic, lemongrass, Cinnamon, Cardamom, Turmeric and chilli powder.
- Season with salt, making sure to add more if needed.
- 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 cup should do.
- Bake for 1 hour on 190C, after an hour, take out the baking dish flip the chicken over and bake for further 30 minutes or until the chicken is tender on both sides.
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It’s free and on the blog, for you to try anytime.
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