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.

• Preparation Time: 15 mins
• Cooking Time: 30 mins
• Total Time: 45 mins
• Calories: 325 Calories

Ingredients

• 1 teaspoon ground ginger
• 2 tablespoons vegetable oil
• 2 tablespoons distilled white vinegar
• 2 teaspoons curry powder
• 1 teaspoon sea salt
• 3 (5 ounce) skinless, boneless chicken breasts, cut into 2-inch strips
• 4 tablespoons lemon juice, divided
• 2 tablespoons nonfat plain yogurt
• 4 teaspoons garam masala
• 2 large green bell peppers, chopped
• 2 large sweet onions, chopped

Recipe Instructions

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.