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.

Prep Time:
15 mins
Cook Time:
30 mins
Additional Time:
8 hrs
Total Time:
8 hrs 45 mins
3 servings


  • 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


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

  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.

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

  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.

Cook's Note:

You can use yellow onions instead of sweet.

Nutrition Facts (per serving)

325 Calories
14g Fat
20g Carbs
33g Protein
Nutrition Facts
Servings Per Recipe 3
Calories 325
% Daily Value *
Total Fat 14g 17%
Saturated Fat 3g 14%
Cholesterol 81mg 27%
Sodium 680mg 30%
Total Carbohydrate 20g 7%
Dietary Fiber 5g 18%
Total Sugars 8g
Protein 33g
Vitamin C 107mg 534%
Calcium 95mg 7%
Iron 9mg 52%
Potassium 694mg 15%

* 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.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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