Baked Chicken Curry with Rice

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This healthy, from-scratch baked chicken casserole is packed with Indian curry flavor, and is very easy to make! Marinating the chicken in yogurt makes it fall-off-the-bone tender, but it can be skipped if you are really pressed for time.

Submitted by Trystian Hilton
Published on April 16, 2011
Recipe Placeholder Image
Prep Time:
15 mins
Cook Time:
1 hr 15 mins
Additional Time:
30 mins
Total Time:
2 hrs
Servings:
4
Yield:
4 servings
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Ingredients

Original recipe (1X) yields 4 servings

  • 1 ½ cups Greek yogurt, divided

  • 2 tablespoons curry powder, divided

  • 2 cloves garlic, crushed, divided

  • 1 teaspoon ground paprika

  • 1 teaspoon salt, divided

  • ½ teaspoon cayenne pepper, divided

  • 1 pound bone-in chicken breast halves

  • 1 cup low-sodium chicken broth

  • 1 cup basmati rice

  • ½ cup sliced green onions

  • 1 medium tomato, seeded and diced

  • 1 chile pepper, seeded and diced

  • 1 teaspoon grated fresh ginger

  • ¼ teaspoon ground black pepper

  • ¼ cup chopped fresh cilantro

Directions

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

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

  5. 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.

Cook's Notes:

You can use any bone-in chicken you prefer.

I like to add extra vegetables to this make this dish more nutritious. It's good with chopped red bell pepper, zucchini or summer squash, mushrooms, cauliflower--almost any vegetable will work. You can also place fresh asparagus spears or snap peas on top of the rice when the foil is removed and they will come out perfectly roasted when the casserole is ready!

Editor's Note:

Nutrition data for this recipe includes the full amount of marinade ingredients. The actual amount of marinade consumed will vary.

Nutrition Facts (per serving)

448 Calories
15g Fat
46g Carbs
33g Protein
Nutrition Facts
Servings Per Recipe 4
Calories 448
% Daily Value *
Total Fat 15g 19%
Saturated Fat 6g 29%
Cholesterol 82mg 27%
Sodium 720mg 31%
Total Carbohydrate 46g 17%
Dietary Fiber 3g 10%
Total Sugars 5g
Protein 33g 66%
Vitamin C 36mg 40%
Calcium 50mg 4%
Iron 3mg 14%
Potassium 425mg 9%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.