This baked curry chicken is the perfect dish to spice up your dinner table. Juicy chicken thighs are seasoned in an easy delicious marinade, and they taste like they’ve been cooked for hours! Serve with your favorite sides and enjoy.
While it takes less than 10 minutes to prepare the ingredients, it tastes like you have spent hours cooking.
The chicken is full of flavors with a perfect mix of herbs and spices. Once the dish goes into the oven, the bold umami comes out of the meat, infusing the sauce wonderfully.
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What Goes Well With Curry Chicken
My absolute favorite is rice - Japanese, basmati, jasmine... any type works. Quinoa is another great choice. If you would like a low carb option, pair with a mix of salad leaves or grilled/ roasted vegetables!
How Long Should I Marinate For?
The sweet spot is 2 hours in the fridge. However, an hour over the counter definitely works if you are in a hurry. I do not recommend marinating for over 8 hours as the meat starts to develop a mushy texture.
Is This Recipe Spicy?
A majority of curry powder mix contains black pepper, ginger powder, and sometimes a trace of cayenne which could add a noticeable spiciness. That said, mixing with the yogurt makes the overall flavor a lot milder - my toddlers under 5 have been fine with the original recipe.
If you would like to omit the spiciness completely, use a mix of 1 tablespoon turmeric + ½ tablespoon cumin + ½ tablespoon smoke paprika powder instead of 2 tablespoon curry powder.
Ingredients For This Recipe
- Boneless skinless chicken thighs
- Dairy free plain yoghurt - I use almond milk
- Ketchup
- Curry powder - see the recipe card for non-spicy sub
- Tamari
- Garlic
- Salt
For Topping:
- Red onion slices
- Cilantro
- Crushed cashews
How to Make Baked Curry Chicken
- Cut up chicken thighs into bite size pieces. Place them in a baking dish.
- Make the sauce - Combine the yogurt, ketchup, curry powder, tamari, garlic, and salt in a bowl.
- Marinate - Pour the marinade over chicken. Stir gently, ensuring they are coated with the marinade. Cover tightly and let sit for 2 hours in the fridge, or for an hour over the counter.
- Bake for 30 minutes at 400°F/ 204°C.
- Garnish with red onion slices, cilantro and crushed cashews.
*See below recipe card for detailed directions.
Tip
Make sure the chicken is completely thawed before marinating. This prevents from uneven seasoning and the sauce getting watery.
Storing Direction
Baked curry chicken can be refrigerated for up to 4 days covered in a container. Microwave or cook in a saucepan to heat up.
More Chicken Recipes
Recipe
Baked Curry Chicken
Ingredients
- 2 pounds boneless skinless chicken thighs
- 1 cup dairy free plain yoghurt I use almond milk yogurt
- 2 tablespoons ketchup
- 2 tablespoons curry powder 1 tablespoon turmeric, ½ tablespoon cumin, ½ tablespoon smoke paprika powder for non-spicy sub
- ½ tablespoons ground cumin
- ½ tablespoons smoked paprika powder
- 1 teaspoon tamari
- 3 cloves garlic minced
- 1 ½ teaspoon salt
Optional toppings
- Red onion slices
- Cilantro
- Crushed cashews
Instructions
- Cut up chicken thighs into bite size pieces. Place in an oven sage 9 x 9 inch baking dish (or anything similar).
- To make the marinade, combine the yogurt, ketchup, curry powder, tamari, garlic, and salt in a bowl.
- Pour the marinade over chicken. Stir gently, ensuring they are coated with the marinade. Cover tightly and let sit in the fridge for about 2 hours.
- Bake for 30 minutes at 400°F/ 204°C.
- Garnish with red onion slices, cilantro and crushed cashews.
Nutrition
The nutritional information on this website is only an estimate and is provided for convenience and as a courtesy only. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Deby says
Delicious 😋
Natsuko says
Thank you Deby!