![['Close-up view of juicy baked curry chicken garnished with cilantro and crushed cashews.', 'Side view of baked curry chicken thighs, surrounded by red onion slices and herbs.', 'Juicy baked chicken coated in curry sauce, with a sprinkle of crushed nuts and fresh cilantro.', 'Detailed view of succulent baked curry chicken, featuring a vibrant blend of spices and garnishes.']](https://chickenrecipeworld.com/wp-content/uploads/2026/07/u6426281249_close_up_photo_side_view_from_reddit._taken_with__d60e1809-d761-442d-8096-589578b7a9e0_0.webp)
Baked Curry Chicken
A flavorful baked chicken dish with a rich curry marinade, topped with fresh herbs and cashews for added crunch.
Ingredients
Protein
- 2 pounds boneless skinless chicken thighs
Dairy & Condiments
- 1 cup dairy free plain yoghurt (almond milk yogurt)
- 2 tablespoons ketchup
- 2 tablespoons curry powder ((1 tbsp turmeric, ½ tbsp cumin, ½ tbsp smoked paprika))
- ½ tablespoons ground cumin
- ½ tablespoons smoked paprika powder
- 1 teaspoon tamari
- 3 cloves garlic (minced)
- 1 ½ teaspoons salt
Vegetables & Garnishes
- Red onion slices Red onion slices
Herbs & Nuts
- Cilantro Cilantro
- Crushed cashews Crushed cashews
Instructions
- Cut chicken into bite-sized pieces and place in a baking dish.
- Mix yogurt, ketchup, curry powder, tamari, garlic, and salt to make the marinade.
- Coat chicken with marinade, cover, and refrigerate for 2 hours.
- Bake at 400°F (204°C) for 30 minutes.
- Garnish with onion slices, cilantro, and cashews before serving.
Notes
For extra flavor, let the chicken marinate longer or add a splash of lime before serving.