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
- 1 cup dairy free plain yoghurt ((e.g., 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
Red onion slices
Cilantro
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 red onion, cilantro, and cashews before serving.
Notes
For extra flavor, let the chicken marinate longer or add a squeeze of lemon before serving.