Dinner

Baked Curry Chicken with Yogurt Marinade and Crispy Cashews Recipe

ByMaya bella December 11, 2025December 11, 2025

Introduction

This Baked Curry Chicken is a flavorful and easy-to-make dish perfect for a weeknight dinner. Tender chicken thighs marinated in a creamy yogurt and curry spice blend, then baked to perfection. It’s delicious on its own or served with rice or naan.

The image shows a close-up view of a glass baking dish filled with a rich, orange-yellow curry with chunks of chicken. On top of the curry, there are thin slices of purple-red onion and small pieces of chopped white nuts scattered around. Fresh green cilantro leaves are placed as garnish, adding a bright contrast. A silver spoon is scooping some of the chicken curry from the dish, with the spoon resting partly inside the dish. The background is a white marbled texture with a white cloth partly visible on the left side. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 pounds boneless skinless chicken thighs
1 cup dairy free plain yoghurt (such as almond milk yogurt)
2 tablespoons ketchup
2 tablespoons curry powder (or 1 tablespoon turmeric, ½ tablespoon cumin, ½ tablespoon smoked paprika for a milder blend)
½ tablespoon ground cumin
½ tablespoon smoked paprika powder
1 teaspoon tamari
3 cloves garlic, minced
1 ½ teaspoons salt
Optional toppings: red onion slices, cilantro, crushed cashews

Instructions

Step 1: Cut the chicken thighs into bite-sized pieces and place them in an oven-safe 9 x 9 inch baking dish or a similar sized dish.
Step 2: In a bowl, combine the yogurt, ketchup, curry powder (or the turmeric, cumin, and paprika mix), tamari, minced garlic, and salt to make the marinade.
Step 3: Pour the marinade over the chicken pieces and stir gently to coat them evenly. Cover the dish tightly and refrigerate for about 2 hours to allow the flavors to meld.
Step 4: Preheat your oven to 400°F (204°C). Remove the chicken from the fridge and bake uncovered for 30 minutes.
Step 5: Once baked, garnish with red onion slices, fresh cilantro, and crushed cashews as desired before serving.

Tips & Variations

For a spicier curry, add a pinch of chili powder or cayenne pepper to the marinade.
Use Greek yogurt if you prefer a creamier texture instead of dairy-free options.
Serve with steamed rice, quinoa, or warm naan bread for a complete meal.
Leftover chicken can be shredded and added to wraps or salads.

Storage

Store any leftover baked curry chicken in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or on the stovetop until warmed through. This dish does not freeze well as the texture of the yogurt marinade may change.

How to Serve

The image shows a square glass baking dish filled with a dish that has two clear layers. The bottom layer is thick and yellow with a smooth texture, while the top layer is a rich orange sauce covering chunks of browned food, likely meat or vegetables. This top layer is garnished with scattered white nut pieces, thin slices of purple onion, and bright green fresh herb leaves, adding color and texture. The dish is placed on a white marbled surface, with some purple onion slices and nut pieces nearby, and a white cloth and green leaves in the background. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use chicken breasts instead of thighs?

Yes, you can substitute chicken breasts, but thighs tend to stay juicier and more flavorful when baked. If using breasts, keep an eye on the cooking time to avoid drying out.