Baked Chicken Curry

Recipesfull introduces to you: Chicken Recipes. (Baked Chicken Curry). Flavorful and moist baked chicken breasts with Indian spices like curry powder. Great with brown rice. Serve over rice (brown basmati rice is quite tasty, but white or basmati would work well also). Doubling the recipe for the sauce ensures you'll have a ton to go over the rice.

Brief

Prep 15 mins

Cook: 30 mins

Additional: 8hrs

Total: 8hrs45 mins

Servings: 3

Yield: 3 servings

Baked Chicken Curry

Ingredients

3 (5 ounce) skinless

boneless chicken breasts

cut into 2-inch strips

4 tablespoons lemon juice

divided

1 teaspoon sea salt

2 tablespoons nonfat plain yogurt

2 tablespoons vegetable oil

2 tablespoons distilled white vinegar

4 teaspoons garam masala

2 teaspoons curry powder

1 teaspoon ground ginger

2 large green bell peppers

chopped

2 large sweet onions

chopped

Main Dish

Directions

Step 1

Make shallow cuts in the chicken flesh. Pour 2 tablespoons lemon juice over the chicken and rub in sea salt.

Step 2

Combine yogurt remaining 2 tablespoons lemon juice oil vinegar garam masala curry powder and ginger in a bowl. Coat the chicken with the mixture rubbing well into the cuts. Place the chicken in a 9x13-inch baking pan cover with foil and refrigerate for 8 hours or overnight turning occasionally.

Step 3

Preheat the oven to 425 degrees F (220 degrees C). Add bell peppers and onions to the chicken dish. Cover with aluminum foil.

Step 4

Bake in the preheated oven for 20 minutes. Remove foil and continue to bake until chicken is no longer pink in the centers about 10 minutes more.

Nutritional Information

Baked Chicken Curry

Servings Per Recipe:3

Calories: 324.6

% Daily Value *

Protein: 32.5g 65%

Carbohydrates: 19.8g 6%

Dietary Fiber: 5.1g 20%

Sugars: 8.2g

Fat: 13.5g 21%

Saturated Fat: 2.7g 13%

Cholesterol: 80.7mg 27%

Vitamin A Iu: 459.8IU 9%

Niacin Equivalents: 20mg 154%

Vitamin B6: 1mg 63%

Vitamin C: 106.7mg 178%

Folate: 42.3mcg 11%

Calcium: 95.3mg 10%

Iron: 9.3mg 51%

Magnesium: 72.5mg 26%

Potassium: 694mg 19%

Sodium: 679.8mg 27%

Thiamin: 0.2mg 20%

Calories From Fat: 121.9

*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.

(-)Nutrition information is provided for reference only. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.