Baked Curry Chicken with Yogurt Marinade and Crispy Cashews Recipe
This Baked Curry Chicken is a flavorful and easy-to-make dish featuring tender boneless skinless chicken thighs marinated in a creamy, dairy-free yogurt-based curry sauce with garlic, turmeric, cumin, and smoked paprika. Baked to perfection, it offers a delicious balance of spices and is garnished with fresh red onion, cilantro, and crunchy cashews for added texture and color. Perfect for a comforting weeknight meal or meal prep.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 2 hours 45 minutes
- Yield: 4 servings 1x
- Category: Main Dish
- Method: Baking
- Cuisine: Indian-inspired
- Diet: Low Lactose
Ingredients
Scale
Chicken
- 2 pounds boneless skinless chicken thighs
Marinade
- 1 cup dairy free plain yogurt (almond milk yogurt recommended)
- 2 tablespoons ketchup
- 2 tablespoons curry powder (or substitute with 1 tablespoon turmeric, ½ tablespoon cumin, ½ tablespoon smoked paprika powder for non-spicy option)
- ½ tablespoon ground cumin
- ½ tablespoon smoked paprika powder
- 1 teaspoon tamari
- 3 cloves garlic, minced
- 1½ teaspoons salt
Optional Toppings
- Red onion slices
- Cilantro
- Crushed cashews
Instructions
- Prepare the chicken: Cut the boneless skinless chicken thighs into bite-sized pieces and place them evenly in an oven-safe 9 x 9 inch baking dish or a similar sized dish.
- Make the marinade: In a bowl, combine the dairy-free plain yogurt, ketchup, curry powder (or the turmeric, cumin, and smoked paprika mix if preferred), ground cumin, smoked paprika, tamari, minced garlic, and salt. Stir well until all ingredients are fully incorporated.
- Marinate the chicken: Pour the prepared marinade over the chicken pieces in the baking dish. Stir gently ensuring every piece is well coated. Cover the dish tightly with plastic wrap or a lid and refrigerate for about 2 hours to allow the flavors to infuse.
- Bake the chicken: Preheat your oven to 400°F (204°C). Remove the chicken from the fridge and bake uncovered for 30 minutes, until the chicken is cooked through and slightly golden on top.
- Add toppings and serve: Once baked, garnish the chicken with red onion slices, fresh cilantro leaves, and a sprinkle of crushed cashews for added crunch and flavor. Serve warm.
Notes
- For a non-spicy version, use the suggested turmeric, cumin, and smoked paprika mixture instead of curry powder.
- Make sure not to overcrowd the baking dish to allow even cooking.
- The dish pairs well with steamed rice, naan, or a fresh salad.
- Use almond milk yogurt or any dairy-free yogurt to keep the recipe dairy-free.
- Marinating overnight can enhance the flavor even more.
Keywords: baked curry chicken, dairy free curry chicken, easy baked chicken thighs, curry chicken recipe, healthy curry chicken
