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5.0 from 6 votes

Baked Curry Chicken

This simple dump-and-bake curry chicken recipe is as easy as it is delicious! Filled with the warm flavors of Indian and Thai cuisine, this homemade chicken curry and vegetables takes only a few minutes of prep.

Prep Time
10 mins
Cook Time
10 mins
Additional Time
5 mins
Total Time
45 mins
Servings: 4 people
Calories: 4666 kcal
Course: Dinner
Cuisine: Asian

Ingredients

  • 1 can can coconut milk (13.66 oz) shaken before opening
  • ¼ cup peanut butter warmed slightly in the microwave to melt
  • ½ cup water
  • 2 tablespoons red curry paste
  • 2 tablespoons Worcestershire sauce 
  • 1 teaspoon ground ginger
  • 1 teaspoon salt
  • Zest and juice from 1 lime
  • 2 lbs. boneless skinless chicken breasts, tenderloins, or thighs cut into 1 ½-inch pieces
  • 1 bag bag frozen stir fry vegetables(14.4 oz) thawed
  • Optional for serving: rice or riced cauliflower; chopped peanuts; sliced green onion; cilantro

Instructions

    Cup of Yum
  1. Preheat oven to 425 degrees Spray a large baking dish (or a Dutch oven or braiser) with cooking spray.
  2. In the prepared dish (or in a separate bowl), whisk together the sauce ingredients: coconut milk, peanut butter, water, red curry paste, Worcestershire sauce, ginger, salt, lime zest and lime juice until completely combined.
  3. Add the diced chicken to the dish, making sure that the chicken is evenly distributed.
  4. Cover tightly with foil or with a lid. Bake at 425 degrees F for 30-35 minutes, stirring the chicken and sauce halfway through.
  5. During the final 5 minutes of cooking, stir thawed vegetables into the dish. Remove the lid and return the dish to the oven (uncovered) for 5 more minutes (or until the chicken is done and the vegetables are tender).
  6. Allow the dish to rest for about 5 minutes before serving.
  7. Serve chicken, vegetables and sauce over rice (if desired) and garnish with chopped peanuts, green onion or cilantro.

Notes

  • Instead of baking, you can prepare this chicken curry recipe in the slow cooker. Follow the instructions below, but cook the chicken and sauce in the Crock Pot on LOW for 4-6 hours or on HIGH for 2-3 hours. Stir the thawed vegetables into the slow cooker during the final few minutes of cooking -- just enough to heat through and become slightly tender, but not so long that they get mushy and overcooked.
  • Both regular canned coconut milk and light canned coconut milk will work for this recipe. The full-fat coconut milk will yield a richer, creamier sauce, but they're both delicious!
  • This Thai Red Curry Paste has some kick, but you can make a spicy curry recipe by adding crushed red pepper flakes or ground cayenne pepper to your sauce mixture. To spice up individual servings, serve Sriracha hot sauce on the side!
  • I used a frozen stir-fry blend that included broccoli, bell peppers, water chestnuts, carrots, onions, mushrooms and celery. You can use any stir-fry blend or other frozen vegetables you prefer. For instance, if your family just likes broccoli, use about 4 cups of frozen broccoli florets. Just pick whatever you enjoy most!
  • This chicken curry recipe has no tomatoes. If you prefer tomatoes in your dish, add a can of drained, diced tomatoes during the final few minutes of baking, or add tomato paste to the curry sauce.
  • I use pre-diced chicken breast as a shortcut, but you can buy boneless, skinless chicken breast, tenderloins, or thighs and dice it on your own.

Nutrition Information

Serving 1/4 of the chicken, vegetables and sauce Calories 466.6kcal (23%) Carbohydrates 13g (4%) Protein 57.4g (115%) Fat 17.7g (27%) Saturated Fat 7.6g (38%) Polyunsaturated Fat 2.3g Monounsaturated Fat 3.9g Cholesterol 132mg (44%) Sodium 1124.1mg (47%) Potassium 124.1mg (4%) Fiber 3g (12%) Sugar 8.5g (17%)

Nutrition Facts

Serving: 4people

Amount Per Serving

Calories 4666

% Daily Value*

Serving 1/4 of the chicken, vegetables and sauce
Calories 466.6kcal 23%
Carbohydrates 13g 4%
Protein 57.4g 115%
Fat 17.7g 27%
Saturated Fat 7.6g 38%
Polyunsaturated Fat 2.3g 14%
Monounsaturated Fat 3.9g 20%
Cholesterol 132mg 44%
Sodium 1124.1mg 47%
Potassium 124.1mg 3%
Fiber 3g 12%
Sugar 8.5g 17%

* Percent Daily Values are based on a 2,000 calorie diet.