My husband loves to eat curry chicken so I'm always searching for recipes that include the use of curry. When I first saw this recipe I knew our family would love it. The chicken is braised in an array of spices and olive oil and hidden beneath some of our favorite vegetables, red peppers, onions, and tomatoes, then garnished with another favorite, cilantro. This recipe also has an added bonus, once in the oven you can relax while it bakes, which is always on my agenda after a long day at work!
3 boneless, skinless chicken breasts
Salt and Pepper
3 cloves garlic, grated or finely minced
1 teaspoon paprika
1 teaspoon curry powder
1/4 teaspoon cinnamon
1/4 teaspoon salt
1/8 teaspoon cumin
4 to 5 tablespoons olive oil, divided
2 bell peppers, seeded and cut into strips
1 onion, sliced
3 tomatoes, seeded and chopped
1/2 cup chicken broth
Cilantro, for garnish
Preheat oven to 350 degrees. Season chicken breast with salt and pepper. In a small bowl, combine the garlic, paprika, curry powder, cinnamon, salt, cumin and olive oil. Whisk together until well combined. Heat 1-2 tablespoons of olive oil in a skillet or Dutch oven over medium-high heat. Add the chicken breasts to the pan and cook until just golden brown on both sides, a few minutes per side. Once browned, remove the chicken to a plate.
Toss about a third of the sliced peppers and onions onto the bottom of your baking dish. Lay the chicken pieces on top of the vegetables. Brush the tops of the chicken pieces with the spice-olive oil mixture. Distribute the remaining peppers and onions around and on top of the chicken pieces, and top with the chopped tomatoes. Brush the remaining spice-oil mixture on top of the veggies. Pour the chicken broth into your baking dish around the edges. Transfer the baking dish to the preheated oven to bake for 1 hour. After 30 minutes of baking, remove from the oven, flip the chicken pieces over, toss the vegetables, and spoon some of the cooking juices from the bottom of the dish over the top of the chicken. Return the dish to the oven to bake for 30 minutes longer. Remove from the oven, garnish with chopped cilantro and serve.
Source: Annie’s Eats, originally from Pioneer Woman