This Curry Chicken is inspired by my Shrimp Jalfrezi. It has all the same flavors but with way less steps, which we love. It’s simple, fulfilling, and honestly just delicious. Let’s get straight into this recipe!
Okay, you're going to start by making your marinade. Throw the yogurt, tomato paste, garlic, jalapeño, onion, bell pepper, Knorr seasoning, lemon juice, brown sugar, and all those spices into a blender. Blend it until it's completely smooth. I highly recommend tasting the sauce and adjusting it to your own spice level before you move on to the next step.
Next, massage that sauce into the chicken. Don't be shy, get right under the skin too! Cover it up and let it marinate overnight. If you’re in a hurry and don't want to marinate, that’s perfectly fine too. Just preheat your oven to 375°F.
TIP: If you don't want to deal with scrubbing a stubborn baking pan later, line that thing with foil!
Place the chicken on the pan and top it off with any remaining marinade left in the bowl. Bake for 45 minutes to an hour, or until the chicken reaches 165°F and gets that nice crust on top. Once it's done, I like to baste the chicken with the drippings because it’s packed with so much flavor. My fiancé and I love onion, so I threw on some sliced red onion for texture and fresh parsley to make it look cute.
I actually made this Curry Chicken for my New Year’s Eve party and everyone loved it! Since this chicken is savory and has a little kick, it pairs great with my Greek Salad which is nice and light. And of course, it tastes fantastic with my Garlic Butter Naan and Garlic Butter Rice.
You’re going to love this recipe because it’s simple, fulfilling, and delicious. Most curry recipes have twenty different steps, but this one is basically "blend and bake."
Did you try this recipe? I’d love to hear how it turned out! Scroll down to leave a comment, rate the recipe, and don't forget to share it with your friends!
This gorgeous, simple, and flavorful Curry Chicken recipe is perfect for any night of the week! It's lathered in a seasoned tomato-based marinade and pairs great with rice and garlic butter naan.
Throw the yogurt, tomato paste, garlic, jalapeño, onion, bell pepper, Knorr seasoning, lemon juice, brown sugar, and all spices into a blender. Blend until smooth.
Rub the marinade all over the chicken. If you have time, let it sit in the fridge overnight. If not, go ahead and preheat your oven to 375°F.
Arrange the chicken and pour any extra sauce on top. Bake for 1 hour 45 minutes, or until it reaches 165°F and has a nice crust.
Baste with the pan drippings, top with sliced red onions and fresh parsley, and serve!Servings 4
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
