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Curried Baked Chicken with Dill – Gluten Free

Curried Dill Chicken-8

Did you know that before I quit smoking I hated spicy foods? My palate would only tolerate bland, boring and tasteless. I didn’t know that at the time, of course, but when I discovered how amazing spicy, flavourful foods were with my new and improved taste buds, there was no looking back!

Curry is one of those spices I could eat all.the.time. I used to be afraid of it and now it’s almost ridiculous how much I love it.

Curried Dill Chicken-7

With this dish, I thought I’d compliment the spiciness with the freshness of fresh dill and add in a little creaminess with Greek yogurt. The combination was a winner. I paired it with some basmati rice, while the Mister had his with my homemade tater tots, which if you haven’t tried ,by the way, you are missing out. Big time.

To make this a gluten free dish I used almond flour instead of all purpose, but feel free to use whatever flour you prefer. I combined the almond flour with the butter, sea salt and fresh pepper in a small saucepan and melted them together.

Curried Dill Chicken

Add in the milk of your choice and bring it to a boil.

Curried Dill Chicken-2

Finally, stir in the yogurt, the fresh dill and my beloved spicy curry and cumin. Everything is married together and feeling friendly. 😉

Curried Dill Chicken-3

What really makes this dish is the dill. I happened to have fresh on hand but dried dill weed would work also. Just don’t leave it out. It’s the wow factor for this chicken.

The chicken breasts I used were pretty large so, I butterflied them. This stretched the portion size out to four, giving me leftovers. I literally live for leftovers. 🙂 Is that sad? Hell, no! I’m a food blogger.

Curried Dill Chicken-8

Have a great weekend everyone!

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Curried Dill Baked Chicken

Sharon Rhodes
No ratings yet
Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Course Dinner
Cuisine American
Servings 4
Calories 91 kcal

Ingredients
  

Instructions
 

  • Preheat oven to 375 and grease a 9x13 baking dish. Rinse and pat dry butterflied chicken breasts, season with sea salt and pepper. Place them in the baking dish and set aside
  • In a saucepan over medium heat, melt the butter. Add the almond flour, sea salt and pepper; stir until smooth. Gradually add milk and bring to a boil. While stirring, boil for 2 minutes. Remove from the heat. Add the yogurt, dill, curry and cumin; stir until smooth
  • Pour sauce over chicken. Bake, uncovered for 50-60 minutes or until meat juices run clear.

Nutrition

Calories: 91kcalCarbohydrates: 2gProtein: 2gFat: 8gSaturated Fat: 3gCholesterol: 15mgSodium: 118mgPotassium: 50mgVitamin A: 205IUCalcium: 91mgIron: 1.1mg
Keyword baked gluten free chicken recipe, curried dill chicken
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6 Comments

  1. I just made these yesterday and they were so good! The ground almonds(I make my own from making almond milk) makes the dish unbelievably creamy! I made leftovers on purpose si I can pack it for lunch! Thanks for the recipe!!

    1. Hey Angie! I’m so glad you liked it. Such a good idea to make extras for leftovers. Have a great week! 🙂

  2. I wanted to let you know I gave this recipe a shot tonight and WOW! It’s so delicious, I used about a teaspoon of dried dill instead of fresh and it’s wonderful

    1. Hey Chelsea! Thanks so much for letting me know you tried and loved this chicken. 🙂 I appreciate it. Enjoy the rest of your weekend!

  3. Oh, yum! So ingenious to combine dill and curry! I have to say, after drooling over the photos as I read this post, I was surprised to get to the recipe box and see how simple and easy this is to make! It looks so deceptively complex! Pretty enough for a dinner party but easy enough for a weeknight meal! Score!! Oh – and leftovers?!?! I’m ALL in! I love leftovers, which truly is lucky because, as food bloggers, we sure do have tons of them, don’t we?!? Good problem to have! 😀

    1. Thanks Shelley! You know what’s funny? I added the dill because I had it leftover from another recipe I made! Leftovers spawned dinner and then even more leftovers. 😉 Maybe I should have named my blog “Leftovers”?! Have an amazing weekend!!