How to Make Baked Chicken Curry with Rice - A Step-by-Step Guide

Looking for a flavorful and satisfying dinner option? Look no further than this delicious Baked Chicken Curry with Rice recipe. This dish is a perfect combination of tender chicken, aromatic spices, and fluffy rice, creating a meal that is sure to please the whole family.

One of the best things about this recipe is that it is baked, which means it requires minimal hands-on time and the oven does most of the work for you. This makes it an excellent option for busy weeknights when you w...

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Ingredients

  • 1 ½ cups Greek yogurt, divided
  • 2 tablespoons curry powder, divided
  • 2 cloves garlic, crushed, divided
  • 1 teaspoon ground paprika
  • 1 teaspoon salt, divided
  • ½ teaspoon cayenne pepper, divided
  • 1 pound bone-in chicken breast halves
  • 1 cup low-sodium chicken broth
  • 1 cup basmati rice
  • ½ cup sliced green onions
  • 1 medium tomato, seeded and diced
  • 1 chile pepper, seeded and diced
  • 1 teaspoon grated fresh ginger
  • ¼ teaspoon ground black pepper
  • ¼ cup chopped fresh cilantro

Information

  • Prep Time: 15 mins
  • Cook Time: 1 hr 15 mins
  • Additional Time: 30 mins
  • Total Time: 2 hrs
  • Servings: 4
  • Yield: 4 servings

  • Combine 1/2 cup yogurt, 1 tablespoon curry powder, 1 clove crushed garlic, paprika, 1/2 teaspoon salt, 1/4 teaspoon cayenne pepper in a large freezer bag. Add chicken and marinate in the refrigerator for at least 30 minutes, or overnight.
  • Preheat the oven to 375 degrees F (190 degrees C).
  • Combine remaining 1 cup yogurt and chicken broth in a large bowl; mix well until smooth. Add basmati rice, green onions, tomato, chile pepper, 1 clove garlic, 1 tablespoon curry powder, ginger, black pepper, 1/2 teaspoon salt, and 1/4 teaspoon cayenne pepper. Stir to combine.
  • Pour rice mixture into a 9x13-inch baking dish and place marinated chicken on top. Discard excess marinade. Cover the dish with foil.
  • Bake in the preheated oven for 1 hour. Uncover and continue baking until chicken has browned and is no longer pink in the centers and rice is tender, 15 to 20 minutes more. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C). Fluff rice with a fork, garnish with chopped cilantro, and serve.
  • Nutrition

    448 cal.

    • Total Fat: 15g
    • Saturated Fat: 6g
    • Cholesterol: 82mg
    • Sodium: 720mg
    • Total Carbohydrate: 46g
    • Dietary Fiber: 3g
    • Total Sugars: 5g
    • Protein: 33g
    • Vitamin C: 36mg
    • Calcium: 50mg
    • Iron: 3mg
    • Potassium: 425mg