Baked Curry Chicken
This baked curry chicken is a perfect dish to spice up the dinner table. The juicy chicken thighs are seasoned perfectly in a quick marinade, making them taste like they’ve been cooked for hours! Serve with your favorite sides and enjoy.
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 safe 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
Serving: 1Calories: 223kcalCarbohydrates: 6gProtein: 31gFat: 8gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gTrans Fat: 0.03gCholesterol: 149mgSodium: 838mgPotassium: 509mgFiber: 1gSugar: 3gVitamin A: 416IUVitamin C: 1mgCalcium: 83mgIron: 2mg
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.
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