Recipe

Baked Chicken Curry

Indian food to many is exotic and something out of this world! To me, Indian food is a little taste of my grandmother's kitchen; a Filipina woman who married an Indian man and learned how to cook traditional Indian fare as good as any native.

On this day, I was craving chicken curry, a classic Indian dish, with many variations. However, I was feeling too lazy to turn on the stove. So, I thought, "Why not stick it in the oven?"

Most curry recipes call for coconut milk. I simply dusted the vegetables and chicken breasts with curry powder and Garam Masala, two pantry staples in any decent Indian home.

I stuck it in the oven, and about one hour and a half later, I was left with tender and moist pieces of chicken and vegetables cooked just right with a taste of Indian flavors I was craving for.

Turn up your weeknight chicken dinner recipe with this Indian-style recipe!

Ingredients:
  • 2 bone-in chicken breasts
  • 1 Spanish onion – large dice
  • 1 1/2 cups of baby carrots
  • 1/2 cup bell pepper – large dice
  • 4 small red potatoes – quartered
  • 2 Roma (plum) tomatoes – quartered
  • 4 tsp curry powder
  • 2 tsp of Garam Masala
  • Fresh ginger – 2 thin slices
  • Kosher Salt
  • Canola Oil
Instructions:

Heat the oven to 375 degrees.

Take a baking dish and place all the cut vegetables on the bottom. Sprinkle 2 teaspoons of curry powder and 1 teaspoon of salt. Toss gently.

Take the bone-in chicken breasts and lights coat in canola oil. Then, generously salt the chicken on all sides. Coat each chicken breast in 1 teaspoon on curry powder and 1 teaspoon of Garam Masala.

Place the chicken on top of the vegetables. Cover in foil and bake for 45 minutes.

After 45 minutes. Uncover and bake for another 25-30 minutes, until it’s cooked all the way through.

Take out of the oven and let rest for at least 5 minutes. Take of the bone and thinly slice.

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