Best 2 Sheet Pan Curried Chicken Recipes
Embark on a culinary journey to savor the tantalizing flavors of Sheet Pan Curried Chicken, a delightful dish that blends the exotic spices of curry with the succulent taste of chicken. This wholesome meal is not only a symphony of flavors but also a symphony of convenience, prepared entirely on a single sheet pan.
As you explore the depths of this recipe, discover a harmonious blend of spices that create a captivating aroma. Turmeric, cumin, coriander, and garam masala dance together, infusing the chicken with a vibrant yellow hue and an irresistible fragrance. The chicken, tender and juicy, absorbs the aromatic spices, creating a delightful symphony of flavors in every bite.
Accompanying the succulent chicken are an array of colorful vegetables, roasted to perfection. Bell peppers, broccoli, and carrots add a vibrant touch and a delightful crunch, while onions and garlic provide a savory foundation. The vegetables, caramelized and tender, complement the richness of the chicken, creating a medley of textures and flavors.
To complete this flavorful experience, a zesty yogurt sauce is served alongside the chicken and vegetables. Made with creamy yogurt, refreshing cucumber, and a hint of mint, this sauce adds a cooling touch to the warmth of the curry, balancing the flavors and creating a harmonious symphony of taste.
Indulge in Sheet Pan Curried Chicken, a culinary delight that combines convenience with extraordinary flavors. This one-pan wonder is perfect for busy weeknights or casual gatherings, offering a wholesome and satisfying meal that will tantalize your taste buds and leave you craving more.
SHEET PAN CURRIED CHICKEN
Provided by Ree Drummond : Food Network
Categories main-dish
Time 55m
Yield 4 to 6 servings
Number Of Ingredients 11
Steps:
- Position a rack in the lower third of the oven and preheat to 450 degrees F.
- In a small bowl, combine the curry paste, vegetable oil, brown sugar and 1 teaspoon of kosher salt.
- Put the green beans and carrots on an oiled sheet pan and pour slightly less than half the curry mixture over them. Use a pair of tongs to toss and coat them. Season with 3/4 teaspoon of salt.
- Nestle the chicken drumsticks on the sheet pan. Using a spatula or spoon, spread the remaining curry mixture on the drumsticks. Do your best to coat them evenly. Season the chicken with the remaining 3/4 teaspoon salt.
- Roast the chicken and vegetables (turning them halfway through to prevent them from getting too dark on the bottom) until they are tender and a thermometer inserted into the thickest part of the chicken (without touching the bone) reads 170 degrees F, about 30 minutes.
- Scrape the chicken, vegetables, and any browned bits from the pan onto a large serving dish and garnish with the cilantro.
- Serve with rice, yogurt and lime wedges.
SHEET-PAN CURRIED CHICKEN AND VEGETABLES
This sheet-pan dinner infuses some rich Indian flavor into ingredients that are already regulars in your fridge and freezer. Chicken breasts take well to sheet-pan cooking, staying juicy and tender as they cook (and this recipe is tested to get the timing just right for ideal results!). Potatoes and bell peppers are simple and familiar vegetables that are family friendly, and with the addition of curry, they're a little more adventurous (and delicious) than usual. This warming, roasted dinner takes just 20 minutes of prep and about an hour total, meaning it's a great solution for an easy weeknight meal with big, bold flavor.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 1h10m
Yield 4
Number Of Ingredients 10
Steps:
- Heat oven to 425°F. Spray 18x13-inch rimmed sheet pan with cooking spray.
- In large bowl, mix 2 tablespoons of the melted butter, 1/2 teaspoon of the curry powder, 1/4 teaspoon of the salt and 1/4 teaspoon of the pepper. Add potatoes and bell pepper; toss to coat. Place in single layer in pan. Roast 16 to 18 minutes or until just tender when pierced with knife. Remove from oven; stir.
- In same large bowl, mix remaining 2 tablespoons melted butter, 1/2 teaspoon curry powder, 1/2 teaspoon salt and 1/4 teaspoon pepper. Add chicken to mixture; toss to coat. Arrange in single layer in pan next to vegetables. Roast 20 to 25 minutes longer or until juice of chicken is clear when center of thickest part is cut (at least 165°F) and potatoes and peppers are browned and very tender.
- Add chick peas and peas to pan. Roast 4 to 6 minutes longer or until chick peas and peas are hot. Top with cilantro.
Nutrition Facts : Calories 490, Carbohydrate 34 g, Cholesterol 135 mg, Fat 3, Fiber 6 g, Protein 46 g, SaturatedFat 9 g, ServingSize 1 Serving, Sodium 790 mg, Sugar 6 g, TransFat 1/2 g
Tips:
- For a vegetarian version, substitute chickpeas or tofu for the chicken.
- Feel free to adjust the amount of curry powder depending on your desired level of heat.
- If you don't have coconut milk on hand, you can substitute unsweetened almond or cashew milk.
- If you want a crispy chicken, be sure to pat the chicken dry before seasoning it.
- Don't overcrowd the sheet pan, or the chicken won't cook evenly.
- Serve with rice, quinoa, or your favorite roasted vegetables for a complete meal.
Conclusion:
This sheet-pan curried chicken is an easy and flavorful weeknight meal. It's also a great way to use up leftover chicken. The chicken is tender and juicy, and the curry sauce is creamy and flavorful. This dish is sure to please everyone at the table.
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