This simple recipe for Baked Curry Spiced Chicken Breasts is a perennial favourite. Warm and spicy, this dairy free recipe is friendly to gluten free, paleo and keto diets.
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 flavour combination at a restaurant 5 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 bite but is also smooth.
I don’t eat a lot of meat in my regular day. I like greens and eggs and fruit and chocolate and cheese and snacks, etc. but not really 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 pretty minimal prep work you, too, can reinvent the humble chicken.
Curry Spiced Chicken Breasts
Mince up 1/2 a white onion and 2 cloves of garlic and gather those spices!
Combine those with the juice of one lemon and some olive oil in a small mason jar and shake.
Beautiful colours. 🙂
Meanwhile rinse and pat dry your chicken. Place 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 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.
I serve this with baked sweet potato for me along with a big salad.
Such a great dinner and a nice way to spice up the usual routine.
*Originally posted May 23, 2013 *Updated July 1, 2018
- 1/2 white onion minced
- 2 cloves garlic minced
- 1 lemon juiced
- 2 tbsp olive oil
- 1 tsp each curry powder cumin, coriander & turmeric
- sea salt & pepper to taste
- 2 chicken breasts
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