Curried Chicken Bake
Transform your weeknight dinner routine with this irresistible Curried Chicken Bake, a bold and aromatic dish that’s as comforting as it is flavorful. Tender chicken thighs are seared to golden perfection and then simmered in a luscious, spice-infused coconut milk sauce for a taste that strikes the perfect balance between creamy and warming. Featuring a fragrant blend of curry powder, turmeric, cumin, and paprika, this recipe brings the rich flavors of Indian-inspired cuisine straight to your table. Finished with fresh cilantro and a squeeze of zesty lemon juice, this one-pan wonder is as easy to make as it is to clean up. Serve it over fluffy basmati rice for a complete meal that’s sure to impress. With just 15 minutes of prep time and a bake-in-the-oven simplicity, this Curried Chicken Bake is perfect for busy families or anyone craving a hearty, flavorful dinner.
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Recipe Information
Ingredients
- 6 pieces chicken thighs (bone-in or boneless)
- 1 large onion, finely chopped
- 3 cloves garlic cloves, minced
- 1 tablespoon ginger, minced
- 2 tablespoons curry powder
- 1 teaspoon ground turmeric
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 0.5 teaspoon cayenne pepper (optional for spice)
- 1.5 teaspoons salt
- 0.5 teaspoon black pepper
- 1 can (13.5 oz) coconut milk
- 0.5 cup chicken stock
- 1 tablespoon lemon juice
- 2 tablespoons olive oil
- 2 tablespoons fresh cilantro, chopped
- 2 cups basmati rice (optional, for serving)
Instructions
Preheat your oven to 375°F (190°C).
Heat olive oil in a large oven-safe skillet or pan over medium heat.
Season the chicken thighs with 1 teaspoon of salt and black pepper. Sear the chicken for 3-4 minutes on each side until golden brown, then remove from the skillet and set aside.
In the same pan, add the chopped onion and sauté for 3-4 minutes until translucent.
Add the minced garlic and ginger, and cook for an additional minute, stirring constantly.
Stir in the curry powder, turmeric, cumin, paprika, and cayenne pepper (if using). Toast the spices for 1-2 minutes to release their aroma.
Pour in the coconut milk, chicken stock, and lemon juice. Stir to combine and bring the mixture to a simmer.
Taste the sauce and adjust seasoning with the remaining 0.5 teaspoon of salt, if needed.
Return the chicken thighs to the skillet, ensuring they are submerged partially in the sauce.
Transfer the skillet to the preheated oven and bake for 30-35 minutes, or until the chicken is fully cooked and tender (internal temperature should reach 165°F/74°C).
Once done, carefully remove the skillet from the oven. Sprinkle freshly chopped cilantro over the top for garnish.
Serve hot over basmati rice or with your favorite side dishes.
Nutrition Facts
Calories |
2272 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 108.6 g | 139% | |
| Saturated Fat | 26.3 g | 132% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 575 mg | 192% | |
| Sodium | 8255 mg | 359% | |
| Total Carbohydrate | 156.7 g | 57% | |
| Dietary Fiber | 6.6 g | 24% | |
| Total Sugars | 35.0 g | ||
| Protein | 156.9 g | 314% | |
| Vitamin D | 1.1 mcg | 5% | |
| Calcium | 215 mg | 17% | |
| Iron | 20.2 mg | 112% | |
| Potassium | 2353 mg | 50% | |
*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.
