Never miss a new recipe Subscribe

Baked Curried Chicken Breast with Salad

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!

Baked Curried Chicken Breast with Salad

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!

Easy baked curried chicken salad

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.Marinating chicken breast fillets with curry and other seasoning

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.Cooking curried chicken in a skillet

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.

Sliced baked curried chicken breast

4. Serve the chicken with your choice of salad mix and curried greek yogurt dressing. Alternatively, you can serve it in a healthy wrap.

Curried chicken salad with curried greek yogurt

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 Breast with Salad

Baked Curried Chicken Breasts

Easy baked curried chicken breast recipe. 
5 from 1 vote
Print Pin Rate
Course: Main
Cuisine: Korean
Prep Time: 5 minutes
Cook Time: 17 minutes
Total Time: 22 minutes
Servings: 6
Calories: 251kcal
Author: Sue | My Korean Kitchen

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

Calories: 251kcal | Carbohydrates: 8g | Protein: 39g | Fat: 4g | Saturated Fat: 1g | Cholesterol: 108mg | Sodium: 358mg | Potassium: 707mg | Fiber: 1g | Sugar: 4g | Vitamin A: 70IU | Vitamin C: 4mg | Calcium: 61mg | Iron: 1.1mg
Tried this recipe?I love hearing how you went with my recipes! Leave a comment below or Tag me on Instagram @MyKoreanKitchen.

You May Also Like

Written by: Sue

Last Updated: May 13, 2019

Hi, I'm Sue and I am the creator of My Korean Kitchen. Thank you for joining me in this delicious culinary journey!

Leave a Comment

6 thoughts on “Baked Curried Chicken Breast with Salad”

  1. Sue, this chicken looks so delicious! We eat a lot of chicken in our home and I have recently
    discovered just how much I LOVE curry! Thanks for this recipe

Leave a Comment

NEVER MISS A NEW RECIPE

Join 15,000+ other Korean food lovers! Get the latest recipes from

My Korean Kitchen delivered to your email inbox. It's free!