Baked Chicken Curry with Rice

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.

• Preparation Time: 15 mins
• Cooking Time: 1 hr 15 mins
• Total Time: 1 hr 30 mins
• Calories: 448 Calories

Ingredients

• ¼ cup chopped fresh cilantro
• ¼ teaspoon ground black pepper
• 1 teaspoon grated fresh ginger
• 1 teaspoon ground paprika
• 1 cup basmati rice
• 1 teaspoon salt, divided
• ½ cup sliced green onions
• 1 cup low-sodium chicken broth
• 1 ½ cups Greek yogurt, divided
• 2 tablespoons curry powder, divided
• 2 cloves garlic, crushed, divided
• ½ teaspoon cayenne pepper, divided
• 1 pound bone-in chicken breast halves
• 1 medium tomato, seeded and diced
• 1 chile pepper, seeded and diced

Recipe Instructions

Step 1

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

Step 2

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.

Step 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.

Step 4

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

Step 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.