Best 3 Baked Chicken Curry Flavor Fest Recipes

Tantalize your taste buds with a culinary journey through India with this delectable Baked Chicken Curry recipe. This dish explodes with an aromatic symphony of flavors, where succulent chicken pieces dance harmoniously in a rich and flavorful curry sauce. Marinated in a blend of aromatic spices, the chicken is baked to perfection, resulting in a tender and juicy texture that melts in your mouth. Drenched in a velvety curry sauce infused with a medley of fragrant spices, this dish promises an explosion of flavors with every bite. Accompanying this main course are three additional recipes that complete the Indian feast. A cooling Cucumber Raita provides a refreshing contrast to the spicy curry, while Jeera Rice, fragrant with cumin, serves as a perfect canvas for the saucy chicken. And to satisfy your sweet cravings, a delightful Sweet Potato Halwa, a classic Indian dessert, rounds off the meal with its creamy and melt-in-your-mouth texture. Get ready to embark on a culinary adventure that will transport your senses to the vibrant streets of India.

Check out the recipes below so you can choose the best recipe for yourself!

BAKED CHICKEN CURRY

Baked Chicken Curry image

Here the chicken is marinated overnight with most of the ingredients needed and then baked in its marinating dish, magically creating a curry. If a slightly sweet taste is desired, 2 tablespoons of golden raisins may be added to the marinade. Serve with rice and Green Lentils with Green Beans and Cilantro.

Yield serves 4

Number Of Ingredients 14

Ingredients

2 1/2 pounds chicken parts
1 teaspoon salt
Freshly ground black pepper
2 tablespoons lemon juice
2 teaspoons finely grated peeled fresh ginger
1 large clove garlic, crushed
5 tablespoons whole-milk yogurt
1 1/2 tablespoons ground coriander
2 teaspoons ground cumin
1/2 teaspoon ground turmeric
1/2 teaspoon cayenne pepper
6 cardamom pods
2 tablespoons finely chopped red onions or shallots
A little oil for basting

Steps:

Put the chicken in a casserole-type dish so it fits easily in a single layer. Add the salt, lots of black pepper, and the lemon juice. Mix well and set aside for 20 minutes.
Combine the ginger, garlic, yogurt, coriander, cumin, turmeric, cayenne, and cardamom in a bowl. Mix well. Rub the chicken with this mixture, cover, and refrigerate overnight.
Preheat oven to 400°F.
Bring the chicken to room temperature. Brush the top with oil and scatter the onions over the top. Place in the middle of the oven for 30 minutes. Turn the chicken pieces over and put back in the oven. Cook another 40 minutes, basting every 10 minutes with the juices.

BAKED CURRY CHICKEN RECIPE

Baked Curry Chicken Recipe image

Enjoy this Baked Curry Chicken recipe! Bake chicken pieces in a sauce flavored with onion, curry powder, garlic, coconut and apple for a delicious entrée.

Provided by My Food and Family

Categories Recipes

Time 1h

Yield Makes 5 servings.

Number Of Ingredients 13

Ingredients

1/4 cup flour
1/2 tsp. salt
1/4 tsp. pepper
2-1/2 lb. chicken pieces (white and dark meat)
2 Tbsp. butter or margarine, divided
1 cup coarsely chopped apples
1/2 cup chopped onions
3/4 cup BAKER'S ANGEL FLAKE Coconut, divided
1 clove garlic, minced
2 tsp. curry powder
1 Tbsp. flour
1-1/2 cups chicken broth
3 cups hot cooked rice

Steps:

Preheat oven to 450°F. Mix 1/4 cup flour, the salt and pepper in medium bowl. Add chicken, one piece at a time; turn to evenly coat both sides. Place, skin-sides up, in single layer in shallow baking pan. Dot with 1 Tbsp. of the butter. Bake 15 to 20 min. or until chicken begins to brown.
Meanwhile, melt the remaining 1 Tbsp. butter in medium saucepan on medium-high heat. Add apples, onions, 1/4 cup of the coconut, the garlic and curry powder. Cook and stir until onions are tender but not browned. Stir in 1 Tbsp. flour and the chicken broth; bring to boil. Remove from heat. Reduce oven temperature to 350°F.
Pour sauce over chicken; sprinkle with the remaining 1/2 cup coconut. Bake 20 to 25 min. or until chicken is cooked through (180°F). Spoon rice onto serving platter; top with the chicken and sauce.

Nutrition Facts : Calories 680, Fat 33 g, SaturatedFat 14 g, TransFat 0 g, Cholesterol 150 mg, Sodium 680 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 48 g

BAKED CHICKEN CURRY

Baked Chicken Curry image

Flavorful and moist baked chicken breasts with Indian spices like curry powder. Great with brown rice. Serve over rice (brown basmati rice is quite tasty, but white or basmati would work well also). Doubling the recipe for the sauce ensures you'll have a ton to go over the rice.

Provided by WEESHEBEAST

Categories Main Dish Recipes Curries Chicken

Time 8h45m

Yield 3

Number Of Ingredients 11

Ingredients

3 (5 ounce) skinless, boneless chicken breasts, cut into 2-inch strips
4 tablespoons lemon juice, divided
1 teaspoon sea salt
2 tablespoons nonfat plain yogurt
2 tablespoons vegetable oil
2 tablespoons distilled white vinegar
4 teaspoons garam masala
2 teaspoons curry powder
1 teaspoon ground ginger
2 large green bell peppers, chopped
2 large sweet onions, chopped

Steps:

Make shallow cuts in the chicken flesh. Pour 2 tablespoons lemon juice over the chicken and rub in sea salt.
Combine yogurt, remaining 2 tablespoons lemon juice, oil, vinegar, garam masala, curry powder, and ginger in a bowl. Coat the chicken with the mixture, rubbing well into the cuts. Place the chicken in a 9x13-inch baking pan, cover with foil, and refrigerate for 8 hours or overnight, turning occasionally.
Preheat the oven to 425 degrees F (220 degrees C). Add bell peppers and onions to the chicken dish. Cover with aluminum foil.
Bake in the preheated oven for 20 minutes. Remove foil and continue to bake until chicken is no longer pink in the centers, about 10 minutes more.

Nutrition Facts : Calories 324.6 calories, Carbohydrate 19.8 g, Cholesterol 80.7 mg, Fat 13.5 g, Fiber 5.1 g, Protein 32.5 g, SaturatedFat 2.7 g, Sodium 679.8 mg, Sugar 8.2 g

Tips:

Use a flavorful spice blend. The curry flavor in this dish comes from a combination of spices, including curry powder, cumin, coriander, and turmeric. You can use a store-bought curry powder or make your own blend using the spices listed in the recipe.
Don't be afraid to adjust the heat level. This recipe calls for a medium heat level, but you can easily adjust it to suit your taste. If you like it spicy, add more chili powder or cayenne pepper. If you prefer a milder dish, reduce the amount of chili powder or cayenne pepper used.
Cook the chicken until it is cooked through. The chicken should be cooked until it reaches an internal temperature of 165 degrees Fahrenheit. You can check the temperature using a meat thermometer.
Serve the curry with your favorite sides. This curry can be served with a variety of sides, such as rice, quinoa, or naan bread. You can also add a dollop of yogurt or sour cream to the top of the curry for a creamy and tangy flavor.

Conclusion:

This baked chicken curry is a flavorful and easy-to-make dish that is perfect for a weeknight meal. The curry is made with a combination of spices that give it a rich and complex flavor. The chicken is cooked until it is tender and juicy, and the sauce is thick and creamy. This curry can be served with a variety of sides, such as rice, quinoa, or naan bread.