Baked Curry Chicken

  • Kajal Patel
  • September 15, 2022
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If you are a fan of South Asian food you may like this recipe! This recipe mainly uses a curry powder, not a “saucy” type of dish as we want dense proteins and to avoid heavy creams and such. I used a little bit of yogurt in the marinade — this helps the chicken be more tender as some marinades that have vinegars/acidic bases may make your meats a little more “rubbery.” You may use your own mix of spices to create a curry powder or you can purchase some curry powder at local Asian markets, but Target/Wal-Mart may have curry powders, too. This was a simple dish that you can add spices to and marinate in fridge to cook for other days throughout the week. It can be helpful to batch cook vegetable sides that you like to eat or at least have them in the fridge washed and cut to make cooking a little easier when short on time.

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Baked Curry Chicken
  1. Prep your chicken tenderloin - I prefer cutting mine into smaller pieces.
  2. In a large mixing bowl - add in spices and yogurt. The yogurt will help make the chicken more tender and allow to mix better with the spices for flavor.
  3. Add prepped chicken to bowl and mix thoroughly to evenly coat chicken with mixture. Let that sit in the fridge for at least 1 hour or 30 minutes if in a hurry.
  4. Prep your vegetables. I used bell peppers and onions, but you may add any kind of non-starchy veggies. Take a large sheet pan lined with foil and spray lightly with cooking oil of choice and season your veggies with any spices/herbs you prefer.
  5. Place vegetables in oven for about 20 minutes at 350° F.
  6. Take a large baking sheet lined with foil and lightly spray with cooking oil. Place marinated chicken on tray and bake for 30 minutes at 350° F. Chicken should reach an internal temperature of 165° F.
  7. After veggies are cooked with chicken, plate and enjoy.

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