Super easy baked curried chicken recipe! Make some curried chicken using Korean curry powder. (An alternate option is also discussed.)
This oven baked curried chicken breast can be served in a sandwich, wrap or in salads. It’s a versatile dish that will also give you a healthy, light and meal prep friendly lunch/dinner option!
Koreans love using curry powder in their cooking. Obviously, you can make curry with it, but also it lends nicely in a marinade, so many Koreans use it with meat, particularly with chicken. So, in today’s recipe, I used curry powder as a spice rub to marinate the chicken.
So what’s special about this curried chicken recipe?
Well, for a start, it is one of my very old recipes (from 2006)! It was time for an update.
And, in my original recipe, I used Korean curry powder, but in today’s update, I included a regular curry powder instruction as well so that you can (hopefully) still make it without visiting a Korean grocer. 😉
And, yes, the taste of these two curry powders are very different, but the end outcome is not too noticeable. (If you’re wondering what Korean curry powder is, please read this post.)
I then served this chicken with curried yogurt dressing. I know it sounds like too much “curry” in one dish, but this curried chicken and curried yogurt dressing is perfect. They just bring out more curriness. (Is this even a word? LOL)
Also, when they are served with green salad or in a wrap, they make a light and healthy meal! I often serve it this way for our family lunch and dinner.
Anyway, it’s a must try recipe for those who love healthy food and curry flavor. Hope you try it soon!
Ingredients for Curried Chicken
Main
- 1 kg / 2.2 pounds chicken breast fillets (or thigh fillets or tenderloins)
- 1/4 cup Korean curry powder (mild flavor) or 1 Tbsp regular curry powder (I use Keen’s traditional curry powder)
- 1/4 cup rice wine or leftover dry white wine
- 1 Tbsp minced ginger
- 1.5 tsp to 2 tsp fine sea salt (If you’re using a regular curry powder, you might add 2 tsp.)
- 20 cracks fresh ground black peppers
Curried Greek Yogurt Dressing (Mix these well)
- 1 cup greek yogurt
- 2 Tbsp lemon juice
- 2 Tbsp water
- 1 Tbsp honey
- 1 tsp curry powder (Korean or regular)
- 1/4 tsp fine sea salt
- A few cracks fresh ground black peppers
Optional (To Serve)
- green salad mix
- cherry tomatoes
- cucumbers
- wholegrain wraps
- wholegrain bread
*1 Tbsp = 15 ml, 1 Cup = 250 ml
** If you want to learn more about Korean ingredients, check my 30 essential Korean ingredients list.
How to Make Baked Curried Chicken Breasts
1. Place the chicken in a large glass container. Add all the seasonings (from main ingredients) and gently rub them around the chicken to season. (I wear a food prep glove for this process.) Cover with the lid and refrigerate it for at least 4 hours (or overnight) to marinate.
2. Pre-heat an oven at 200 C / 392 F. Pre-heat an oven safe skillet over medium high heat. Add some cooking oil. Cook the chicken breast for 1 min on each side. (Cook shorter for tenderloins.) Transfer the skillet into the oven, cook the chicken until it’s fully cooked. (Takes about 15 to 18 mins for a large chicken breast fillet.) Remove the skillet from the oven.
3. (Cool down the chicken 5 to 10 mins, if serving it cold.) Slice the chicken per your preference – thinly slice, cube or pull apart.
4. Serve the chicken with your choice of salad mix and curried greek yogurt dressing. Alternatively, you can serve it in a healthy wrap.
How to Store Curried Chicken
1kg/2.2 pounds chicken breast yields 4 to 6 servings of curried chicken. But, depending on how you serve it, it can even be enough for 8 servings. (e.g. if you’re serving with sandwich or wraps as they are more filling.)
I cook only half of the marinated chicken at a time (for a family of 4). And cook the remainder within 4 days of being marinated.
Based on my experience,
- Cooked curried chicken can be refrigerated up to 2 days without ruining the taste too much.
- Uncooked curried chicken should be refrigerated up to 2 days (according to USDA Food Safety and Inspection service) but I have stored up to 4 days in the past. Or you can freeze it for up to 1 month without compromising the taste and texture. If freezing, defrost it in the fridge overnight.
- Curried yogurt dressing can be refrigerated for up to 5 days.
Baked Curried Chicken Breasts
Ingredients
MAIN
- 1 kg chicken breast fillets (2.2 pounds), or thigh fillets or tenderloins
- 1/4 cup Korean curry powder (mild flavor) or 1 Tbsp regular curry powder (I use Keen’s traditional curry powder)
- 1/4 cup rice wine or leftover dry white wine
- 1 Tbsp minced ginger
- 1.5 to 2 tsp fine sea salt (If you’re using a regular curry powder, you might add 2 tsp.)
- 20 cracks ground black peppers
CURRIED GREEK YOGURT DRESSING
- 1 cup greek yogurt
- 2 Tbsp lemon juice
- 2 Tbsp water
- 1 Tbsp honey
- 1 tsp curry powder (Korean or regular)
- 1/4 tsp fine sea salt
- A few cracks ground black peppers
OPTIONAL (TO SERVE)
- green salad mix
- cherry tomatoes
- cucumbers
- wholegrain wraps
- wholegrain bread
Instructions
- Place the chicken in a large glass container. Add all the seasonings (from main ingredients) and gently rub them around the chicken to season. (I wear a food prep glove for this process.) Cover with the lid and refrigerate it for at least 4 hours (or overnight) to marinate.
- Pre-heat an oven at 200 C / 392 F. Pre-heat an oven safe skillet over medium high heat. Add some cooking oil. Cook the chicken breast for 1 min on each side. (Cook shorter for tenderloins.) Transfer the skillet into the oven, cook the chicken until it’s fully cooked. (Takes about 15 to 18 mins for a large chicken breast fillet.) Remove the skillet from the oven.
- (Cool down the chicken 5 to 10 mins, if serving it cold.) Slice the chicken per your preference – thinly slice, cube or pull apart.
- Serve the chicken with your choice of salad mix and curried greek yogurt dressing. Alternatively, you can serve it in a healthy wrap.
Nutrition Info (per serving)
The nutrition information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
