It may look like a sad little package shoved in the back of your freezer, but frozen spinach actually has a lot of culinary uses (and some may surprise you).
Baked Chicken Curry
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Chicken is simply baked in a buttery curry sauce that keeps the chicken tender while baking and imparts a light curry flavor. The recipe calls for bone-in chicken with skin but you can use skinless, boneless breasts easily - just adjust the cooking time as needed.
serves/makes:
ready in:
1-2 hrs
1-2 hrs
6 reviews
ingredients
4 bone-in, skin on chicken breast halves
1/2 cup melted butter
1 teaspoon lemon juice
2 cloves garlic, crushed
1 teaspoon salt
2 teaspoons curry powder
directions
Preheat the oven to 350 degrees F. Grease a 9x13-inch baking dish.
Place the chicken, skin-side down, in the baking dish.
Combine the melted butter, lemon juice, garlic, salt, and curry powder and mix well. Brush half of the the curry sauce evenly over the chicken.
Place the baking dish in the oven and bake at 350 degrees F for 30 minutes, basting with curry sauce after 15 minutes.
Turn the chicken pieces over and bake for 30 more minutes, basting every 10 minutes, until the chicken is cooked through.
recipe tips
Let the chicken rest for a few minutes before serving to allow juices to redistribute.
For a creamier sauce, add a spoonful of yogurt or coconut milk to the curry sauce.
For a more intense flavor, marinate the chicken in the curry sauce for at least an hour before baking.
Use a meat thermometer to make sure the chicken is cooked through.
Try different types of curry powder for varying flavors.
Serve any extra sauce on the side for dipping or drizzling.
If using skinless chicken, cover with foil for the first half of baking to keep it moist.
common recipe questions
Can I use chicken thighs instead of breast halves?
Yes, chicken thighs can be used. Adjust cooking times as needed.
How do I adjust the cooking time for boneless, skinless chicken breasts?
Boneless, skinless breasts will cook faster, usually in about 20-25 minutes per side.
What can I substitute for lemon juice?
You can use lime juice or a splash of vinegar as a substitute.
Can I make this dish spicier?
Increase the amount of curry powder or add a pinch of cayenne pepper.
Is it necessary to baste the chicken?
Basting helps to keep the chicken moist and infuses more flavor, but it’s optional.
How can I tell when the chicken is fully cooked?
The internal temperature should reach 165 degrees F, and juices should run clear.
Can I prepare this dish in advance?
You can marinate the chicken in the curry sauce in the refrigerator for a few hours before baking.
What can I serve with this baked chicken curry?
Serve with rice, naan bread, or a simple salad.
How do I store leftovers?
Store in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave
Can I freeze this baked chicken curry?
Yes, it can be frozen for up to 2 months in an airtight container. Thaw overnight in the refrigerator before reheating.
tools needed
Baking Dish (9x13-inch): For placing the chicken to bake in the oven. This size allows the chicken to cook evenly without crowding.
Measuring Cups and Spoons: For measuring the ingredients, such as lemon juice and curry powder.
Pastry Brush: For evenly applying the curry sauce over the chicken.
Garlic Press or Knife: For crushing the garlic cloves.
what goes with it?
Coconut Rice: This dish offers a subtle sweetness that contrasts nicely with the savory curry flavor of the baked chicken.
Garlic Naan: The soft, pillowy textures of naan are perfect for soaking up any of the curry sauce.
Roasted Vegetables: Seasonal roasted vegetables add color and nutritional balance to the meal. Their natural sweetness complements the curry, and the roasting process brings out their flavors.
Cucumber Raita: This cooling yogurt-based condiment provides a refreshing contrast to the warmth of the curry.
Lentil Salad: A lemony lentil salad with herbs adds a hearty element to the dish, working well with the curry's flavors and adding a healthy component to the meal.
Mango Chutney: The sweetness and tanginess of this slow cooked mango chutney pairs beautifully with the curry's spices, enhancing the overall flavor and providing a contrasting texture.
Pineapple Salsa: This adds a bright, fruity twist that complements the savory elements of the chicken, while the acidity balances the richness of the dish.
Quinoa Pilaf: A nutty quinoa vegetable pilaf can provide a nutritious, slightly chewy base that absorbs the curry sauce, adding texture and making for a more filling dish.
beverage pairings
Wine Pairings
Chardonnay: A buttery, oaked Chardonnay is a solid choice here. Its creaminess will complement the richness of the melted butter and the tender chicken, while the bright acidity will help balance the flavors. Look for one with hints of vanilla and ripe pear.
Sauvignon Blanc: Opt for a fresh, zesty Sauvignon Blanc. Its citrus notes and herbaceous quality can brighten the curry flavors and cut through the richness of the dish. Pick one with a crisp finish.
Grenache: A medium-bodied Grenache with spicy red fruit flavors will complement the warmth of the curry powder while adding a nice fruitiness that won't overpower the chicken. Look for one with soft tannins.
Other Alcohol Pairings
IPA: A hoppy Indian Pale Ale can work well here. Its bitterness contrasts nicely with the buttery sauce, and the citrus and pine notes elevate the curry flavors, making it a refreshing companion as you dig into that chicken.
Margarita: A simple margarita made with fresh lime juice can complement the dish beautifully. The acidity in the drink contrasts with the buttery richness and highlights the lemon and garlic in the curry sauce. You can go classic or add a splash of mango for a twist.
Whiskey Sour: A whiskey sour will add a nice tang to your meal. The sweetness of the whiskey mixed with the tartness of the lemon juice pairs nicely with the curry flavors while keeping it light.
Non-Alcoholic Pairings
Coconut Water: This is refreshing and slightly sweet, echoing the creaminess from the butter and balancing the curry spices. It has a subtle flavor that complements but doesn't compete with the chicken.
Mango Lassi: A traditional Indian drink, a mango lassi is cool and creamy. Its sweetness and tanginess will pair wonderfully with the spices.
Sparkling Water with Lime: A simple choice, but sparkling water with a squeeze of lime can lift the flavors in the chicken without adding any sweetness.
nutrition data
469 calories, 26 grams fat, 1 grams carbohydrates, 55 grams protein per serving. This recipe is low in carbs.
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reviews & comments
June 10, 2019
This was delicious! Will definitely make again!!! I added a squirt of Dijon and honey as well.. Will try it as the original recipe next time to keep the carbs down! My whole family loved it!
July 14, 2018
This chicken was excellent! Moist with a delicate curry flavor! Will definitely use again!
February 15, 2018
Great recipe! Family loved it :)
January 18, 2016
Delicious. Served with a medley of roast root vegetables and basmati rice. However I doubled the amount of curry powder and garlic as that suits my palate best!
March 26, 2009
I had a thawed out package of three large chicken breasts and have been wanting to try a Curry Chicken recipe. I was searching and found this one and tried it and am very glad I did. I used the same amount of ingredients and cooking time as for the original 4-serving recipe. I didn't have any fresh garlic on hand so I substituted 1/2 tsp. minced garlic from a jar for the 2 cloves garlic and crushed it with a flat-bottomed measuring spoon so it would mix smoothly into the sauce. I also substituted Smart Balance margarine for the butter. The chicken breasts (skin on) turned out very moist and delicious. I would definitely serve to company and will be saving it to use again and again. Many thanks!
June 21, 2008
I LOVE THIS RECIPE! This was so easy and so yummy and the chicken turned out juicy and tasty. A very simple version of a classic Indian dish.