Baked Chicken Curry with Rice
Recipe information
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Cooking:
15 min.
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Servings per container:
4
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Source:

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.