Here is an easy weeknight recipe – baked chicken that you can marinate the night before so it’s ready to go as soon as you get home. The lemony yogurt sauce that tops the curry is the perfect accompaniment, along with some rice and veggies to round out your meal.
I adapted this recipe from the original, which I found here.
- 2 lbs boneless, skinless Chicken Breast
- 8 cloves Garlic
- 3 tbsp EVOO
- 1 1/2 tbsp Madras Curry Powder
- 1/2 tsp ground Ginger
- 1 cup plain Greek Yogurt, divided
- 1 1/2 tsp Kosher Salt
- 1/2 Lemon
Here’s what I did:
First, chop the chicken in large bite-sized pieces. Finely chop the garlic cloves. Mix the garlic with the olive oil, curry powder, ground ginger, 1/2 cup of the greek yogurt, 1 teaspoon of kosher salt and 3 tablespoons of water. Add the chicken to the mixture. Cover the bowl tightly or transfer the seasoned chicken to a resealable plastic bag – marinate for 3 hours or overnight.
When you’re ready to cook the chicken, preheat the oven to 425 degreed Fahrenheit. Transfer the marinating chicken, with all the juices, to a 13×9 inch baking dish. Roast the chicken about 30-35 minutes or until the chicken is tender.
Move the chicken to a serving platter, reserving the pan juices for the yogurt sauce.
Whisk the juice of half a lemon with a half cup of greek yogurt and 1/4 cup of the pan juices. Season with salt and pepper to taste. Serve with or on top of the curry chicken.
A few notes, FYI:
We served our chicken curry with brown rice and broccoli for a complete meal – and we put the yogurt sauce on everything!
I could also see this chicken turning out great on the grill.