These Baked Curry Spiced Chicken Breasts are a simple recipe that has become a perennial favorite. Warm and spicy, this dairy-free recipe is friendly to gluten-free, paleo and keto diets.
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This recipe features a combination of curry, turmeric, cumin, and coriander. In addition to these dried spices are fresh onion and garlic. These spices are particularly beneficial to your body systems in many ways.
I first tasted this flavor combination at a restaurant five years ago. It was actually a lamb shank, but lamb is something I never buy, so I recreated it as a marinade for chicken.
This group of seasonings is somehow warm and fresh at the same time. It has a bite but is also smooth.
I don’t eat a lot of meat on my regular day. I like greens, eggs, fruit, chocolate, cheese, snacks, etc., but I’m not huge on meat.
Beef is purchased now and then to make a bolognese, and I’ll order steak on the rare occasion that I dine out, but, typically, we eat chicken once a week, so I like to mix it up, or I get really tired of chicken.
With minimal prep work, you can also reinvent the humble chicken.
HOW TO MAKE THE CURRY MARINADE
Mince up 1/2 a white onion and two garlic cloves, and gather those spices!
Combine those with the juice of one lemon and olive oil in a small mason jar and shake.
Beautiful colors. 🙂
Meanwhile, pat dry your chicken, place it in a glass container, and season with sea salt and pepper.
Pour your marinade over the chicken and rub it all over.
Then, if you are remotely like me, you will wash your hands while singing Happy Birthday in your head. All of you OCD’ers will get that one. 😉
Let the chicken absorb the goodness overnight then roast in the oven at 375 for 25 minutes. You are then rewarded with the tastiest Curry Spiced Chicken Breasts.
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*Originally posted May 23, 2013 *Updated July 1, 2018
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Baked Curry Spiced Chicken
- Combine ingredients (except chicken) in small mason jar and shake well
- Pour over chicken and marinate for an hour (or overnight!) in the fridge in a covered glass container
- Bake at 375 for 35 minutes or until no pink remains in the middle