Chicken Curry Bake
Warm, comforting, and bursting with bold spices, this Chicken Curry Bake is the ultimate one-pan meal that brings the vibrant flavors of Indian cuisine to your dinner table. Featuring tender, seared chicken thighs nestled in a creamy coconut milk and tomato-based curry sauce, this dish is enriched with fragrant spices like curry powder, garam masala, and turmeric for a depth of flavor that’s truly irresistible. Hearty chunks of potatoes and carrots soak up the flavorful sauce as it bakes to perfection in the oven. Ready in just over an hour, this easy curry casserole is an excellent choice for a satisfying weeknight dinner or a meal to impress guests. Serve it over fluffy rice or alongside warm naan bread to complete the experience. Perfect for curry enthusiasts and those looking to spice up their dinner routine!
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Recipe Information
Ingredients
- 4 pieces chicken thighs (boneless, skinless)
- 1 medium yellow onion, finely chopped
- 3 pieces garlic cloves, minced
- 1 tablespoon fresh ginger, grated
- 2 tablespoons curry powder
- 1 teaspoon ground turmeric
- 1 teaspoon garam masala
- 1 teaspoon paprika
- 1 teaspoon salt
- 1 can (13.5 oz) coconut milk
- 1 can (14 oz) crushed tomatoes
- 1 cup chicken stock
- 2 tablespoons olive oil
- 2 medium potatoes, peeled and cubed
- 2 medium carrots, sliced
- 2 tablespoons cilantro, chopped (optional for garnish)
Instructions
Preheat your oven to 375°F (190°C).
Heat 1 tablespoon of olive oil in a large oven-safe skillet over medium heat.
Season the chicken thighs with a pinch of salt and sear them in the skillet for 3-4 minutes per side until golden brown. Remove the chicken and set aside.
Add the remaining tablespoon of olive oil to the skillet and sauté the chopped onion until softened, about 3 minutes.
Stir in the minced garlic and grated ginger, cooking for 1-2 minutes until fragrant.
Add the curry powder, turmeric, garam masala, paprika, and salt to the skillet. Stir to coat the onion mixture and cook for 1 minute to toast the spices.
Pour in the coconut milk, crushed tomatoes, and chicken stock. Stir to combine, scraping up any browned bits from the bottom of the skillet.
Add the cubed potatoes and sliced carrots to the sauce and stir to coat.
Return the seared chicken thighs to the skillet, nestling them into the sauce.
Cover the skillet with a lid or aluminum foil and place it in the preheated oven.
Bake for 45 minutes, then remove the cover and bake an additional 15 minutes to allow the sauce to thicken slightly.
Carefully remove the skillet from the oven and let the dish rest for 5 minutes before serving.
Garnish with chopped cilantro if desired and serve hot, optionally over rice or with naan bread.
Nutrition Facts
Calories |
359 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 13.7 g | 18% | |
| Saturated Fat | 2.6 g | 13% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 90 mg | 30% | |
| Sodium | 1666 mg | 72% | |
| Total Carbohydrate | 34.7 g | 13% | |
| Dietary Fiber | 4.2 g | 15% | |
| Total Sugars | 14.2 g | ||
| Protein | 25.8 g | 52% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 63 mg | 5% | |
| Iron | 4.7 mg | 26% | |
| Potassium | 1093 mg | 23% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
