Name: Baked Chicken Curry with Rice
Prep time: 15 min
Cook time: 15 min
Yield: 4
Ingredients: Greek yogurt, divided - 1 ½ cups; Curry powder, divided - 2 tablespoons; Garlic, crushed, divided - 2 cloves; Ground paprika - 1 teaspoon; Salt, divided - 1 teaspoon; Cayenne pepper, divided - ½ teaspoon; Bone-in chicken breast halves - 1 pound; Low-sodium chicken broth - 1 cup; Basmati rice - 1 cup; Sliced green onions - ½ cup; Tomato, seeded and diced - 1 medium; Chile pepper, seeded and diced - 1; Grated fresh ginger - 1 teaspoon; Ground black pepper - ¼ teaspoon; Chopped fresh cilantro - ¼ cup

Ingredients for - Baked Chicken Curry with Rice

1. Greek yogurt, divided 1 ½ cups

2. Curry powder, divided 2 tablespoons

3. Garlic, crushed, divided 2 cloves

4. Ground paprika 1 teaspoon

5. Salt, divided 1 teaspoon

6. Cayenne pepper, divided ½ teaspoon

7. Bone-in chicken breast halves 1 pound

8. Low-sodium chicken broth 1 cup

9. Basmati rice 1 cup

10. Sliced green onions ½ cup

11. Tomato, seeded and diced 1 medium

12. Chile pepper, seeded and diced 1

13. Grated fresh ginger 1 teaspoon

14. Ground black pepper ¼ teaspoon

15. Chopped fresh cilantro ¼ cup

How to cook deliciously - Baked Chicken Curry with Rice

1 . Stage

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.

2 . Stage

Preheat the oven to 375 degrees F (190 degrees C).

3 . Stage

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.

4 . Stage

Pour rice mixture into a 9x13-inch baking dish and place marinated chicken on top. Discard excess marinade. Cover the dish with foil.

5 . Stage

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.