Baked Spicy Chicken Curry
This baked chicken curry is as delicious as it is nutritious. It is super easy to cook! Enjoy hot with fresh rotis or parathas.
Servings 2 People
Calories 156kcal
Ingredients
- 1/2 Pound Chicken Pasture-raised Boneless Skinless Thighs
- 1/4 Cup Potato Small Pieces, unpeeled
- 1/8 Cup Onion Fine Cut
- 1/8 Cup Tomato Fine Cut
- 1/8 Cup Cilantro Fine Cut
- 1 Tablespoons Yogurt Plain, Whole Milk
- 1 Teaspoon Ginger & Garlic Paste
- 1 Pinch Saffron
- 1/2 Teaspoon Garam Masala
- 1/2 Teaspoon Red Chili Powder
- 1/4 Teaspoon Sea Salt
- 1 Teaspoon Avocado Oil
Instructions
- Prep your ingredients. Wash, drain chicken. Chop cilantro, potatoes, tomatoes and onions.
- Transfer all ingredients to a bowl for marinating. Cover the dish and refrigerate for at least 2 hours (longer the better- you can go up to 4 hours).
- Spread a little olive oil on a foil placed on an oven safe baking tray. Transfer marinated curry to the tray and spread it evenly across.
- Preheat oven to 425 degrees Fahrenheit. Bake the marinated curry in the baking tray for 20 minutes. Turn the oven to broil (high) and leave it to broil for 5 minutes. Transfer to serving dish and season with fresh cilantro. Serve with multigrain roti or methi paratha
- You can also serve this dish with Brown Jeera Rice
Notes
Goes well with Methi Paratha, Brown Jeera Rice or Jeera Quinoa.
*Use organic ingredients wherever possible
Nutrition
Calories: 156kcal | Carbohydrates: 3g | Protein: 11g | Fat: 11g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.1g | Cholesterol: 42mg | Sodium: 344mg | Potassium: 177mg | Fiber: 1g | Sugar: 1g | Vitamin A: 380IU | Vitamin C: 3mg | Calcium: 35mg | Iron: 1mg