In-The-Kitchen-With-Kanta-Logo (1)

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I would describe myself as a mad scientist in the kitchen; I usually throw a bunch of ingredients into the pot and see what happens.  I’ve never really been one to use exact measurements and for the most part, that’s how I taught myself to cook.  Although, when I am baking I do use exact measurements, because baking is an exact science that you cannot cheat – the fact is if you don’t use the correct ingredients and quantities to bake a cake, you won’t produce a good cake.  However, in my time I have come across those baking pros who don’t have to measure out their baking ingredients and have a 6th sense about how much of each ingredient they are using – that is truly amazing and I hope to become a pro like that one day; but as of right now I am very happy with my scales.  Anyway, when it comes to savoury dishes I literally throw anything in – a dash of this, a pinch of that…that’s what makes cooking so fun – there aren’t really any strict rules that you have to follow.   Which is why I love making my baked curry chicken, peppers and onions – I actually made this utterly scrumptious dish for Sunday dinner.  It went down a treat with crisp roasted spuds (potatoes), and glass of wine, mmm perfect.  Sunday lunch/dinner always calls for a slap up meal.  It’s one of the few days that you can sit with the family and enjoy some good food and conversation.  So try it out this Sunday.

I love this recipe because it is so easy and straightforward, in fact your oven does all the work for you.  If you would like it to be healthier you can use olive oil, grill it, or even barbeque it, to give it that extra char grilled flavour.


1 packet of Chicken thighs, with the bone in and skin on

Red, green and yellow bell peppers, 1 of each, sliced

1 large onion, sliced

2 garlic cloves, chopped

3 tsps Chicken seasoning

2 tsps Thyme

2 tsps Garlic powder

2 tsps Curry powder

2 tsps salt

2 tsps Chilli flakes (optional)

2 tbsp of vegetable oil, or olive oil


Slice your bell peppers and onions and set them aside. Chop your garlic cloves into small pieces and mix them in with your onions and peppers.

Marinate your chicken with the seasoning; chilli flakes, garlic powder, curry, thyme and chicken seasoning. Then mix your chicken, garlic, peppers and onions on a baking tray, drizzle over the vegetable oil; and bake in the oven at 150 ?C for about 30 minutes – 1 hour; or until the chicken  is cooked through.

baked curry chicken

Voila it’s as simple as that.  Let your oven do the rest, sit back and relax.

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I personally serve this with roasted potatoes, but it goes down a treat with nearly anything from; potato salad and vegetable salad, to sweet potato mash, curried rice, Jollof rice and wait for it…your beloved nshima.

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Kanta Temba is a cake maker and decorator. She is also the owner and founder of Kanta Kakes – cake shop.

You can find her work on www.kantakakes.comFollow her on twitter @KantaKakes and Instagram @KantaTemba.

Baking with Kanta - IMG



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  1. Nice

    I believe this is tasty

    I cannot wait to come home by and sample the tantalizing dishes on display

    Looks delicious compared to this freakin’ McDonald’s fast food nonsense!


  2. This meal looks a bit too oily…I would get rid of the skin and bake the chicken on a baking tray covered with aluminium foil and also add a tablespoon of peanut butter when marinating to give it that crispness and thick sauce.
    All in all this is a good dish.


    • I am left amazed. You have given great criticism and wise words. For once you are not talking about the government or Kalusha.


  3. Jay Jay
    Wow, talk about constructive criticism!!! I didn’t know you had skills in the kitchen as well!!!


    • How would you know we are not necessarily penpals or whatsup pals….we don’t just throw things in our mouths like hungry crocs…we take time to know how the dish is cooked… then also offer to cook as well next time!!



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