Tired of the same old dinner routine? Craving a flavorful, healthy meal that’s surprisingly easy to make? Then look no further! This curry chicken oven recipe is your new weeknight go-to. It’s packed with aromatic spices, tender chicken, and vibrant vegetables, all baked to perfection for a truly satisfying and delicious dish. Perfect for busy weeknights, this recipe offers a quick dinner solution that doesn't compromise on taste or nutrition. Get ready to impress your family and friends with this simple yet stunning homemade cooking masterpiece!
Ingredients:
- 1.5 lbs boneless, skinless chicken breasts, cut into 1-inch pieces
- 1 large onion, chopped
- 2 cloves garlic, minced
- 1 red bell pepper, chopped
- 1 green bell pepper, chopped
- 1 (14.5 oz) can diced tomatoes, undrained
- 1 (13.5 oz) can full-fat coconut milk
- 2 tablespoons curry powder (adjust to your spice preference)
- 1 tablespoon garam masala
- 1 teaspoon ground cumin
- 1/2 teaspoon turmeric
- 1/4 teaspoon cayenne pepper (optional, for extra heat)
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 tablespoons olive oil
- Fresh cilantro, chopped (for garnish)
- Cooked rice or naan bread, for serving
Instructions:
-
Preheat your oven to 400°F (200°C). This ensures your chicken cooks evenly and the vegetables become tender.
-
Sauté the aromatics: Heat the olive oil in a large oven-safe skillet or Dutch oven over medium heat. Add the chopped onion and sauté for about 5 minutes, until softened. Stir in the minced garlic and cook for another minute until fragrant. This step builds a flavorful base for your curry.
-
Add the chicken and spices: Add the chicken pieces to the skillet and cook for 5-7 minutes, stirring occasionally, until lightly browned. Stir in the curry powder, garam masala, cumin, turmeric, cayenne pepper (if using), salt, and pepper. Cook for another minute, allowing the spices to bloom and coat the chicken. This step enhances the overall flavor profile of the dish.
-
Combine everything: Add the chopped bell peppers and diced tomatoes (undrained) to the skillet. Pour in the coconut milk, stirring well to combine all ingredients.
-
Bake to perfection: Transfer the skillet to the preheated oven and bake for 20-25 minutes, or until the chicken is cooked through and the sauce has thickened slightly. You'll know the chicken is cooked when its internal temperature reaches 165°F (74°C).
-
Garnish and serve: Remove the skillet from the oven and garnish with fresh cilantro. Serve hot over cooked rice or with naan bread for a truly satisfying meal.
Cooking Tips for the Best Curry Chicken:
- Spice it up: Adjust the amount of cayenne pepper to control the heat level according to your preference. For a milder curry, omit the cayenne pepper altogether.
- Don't overcook the chicken: Overcooked chicken will be dry and tough. Use a meat thermometer to ensure it reaches the safe internal temperature of 165°F (74°C).
- Make it ahead: This curry chicken recipe can be made ahead of time and reheated. The flavors actually deepen when stored overnight in the refrigerator.
Variations:
- Add vegetables: Feel free to add other vegetables like potatoes, carrots, or peas.
- Use different protein: Substitute the chicken with chickpeas or tofu for a vegetarian option.
- Adjust the spice blend: Experiment with different spice combinations to create your unique curry flavor.
Nutritional Information (per serving, approximate):
- Calories: Approximately 350-400
- Protein: 30-35g
- Fat: 15-20g
- Carbohydrates: 20-25g
This easy curry chicken oven recipe is a simple way to enjoy a healthy and delicious meal. It’s perfect for a weeknight dinner, a casual get-together, or even a packed lunch. Enjoy!