Rating: 3.5 stars
7 Ratings
  • 5 star values: 1
  • 4 star values: 3
  • 3 star values: 1
  • 2 star values: 1
  • 1 star values: 1
  • 7 Ratings
Source: Better Homes and Gardens

Gallery

Credit: Kritsada Panichgul

Recipe Summary

marinate:
2 hrs
bake:
10 mins
total:
2 hrs 40 mins
prep:
30 mins
Servings:
4
Yield:
1 to 2 pieces chicken, 1/4 cup sauce, and 1/2 cup rice each
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Cut chicken breast halves into 3-inch pieces; pierce each piece in several places with a sharp knife. Cut any thicker chicken pieces in half horizontally. Place chicken in a resealable plastic bag set in a shallow dish. For marinade, in a small bowl combine yogurt, ginger, garlic, coriander, paprika, cardamom, and cumin. Pour marinade over chicken. Seal bag; turn to coat chicken. Marinate in the refrigerator for 2 to 4 hours, turning bag occasionally.

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  • Preheat oven to 400°F. Drain chicken, discarding marinade. Coat a grill pan with cooking spray; heat pan over medium heat. Add chicken pieces; cook for 8 to 10 minutes or until light brown, turning once.

  • Transfer chicken to a 2-quart shallow baking dish or au gratin dish. In a medium bowl combine tomato sauce, half-and-half, curry paste, garam masala, and salt. Pour over chicken, stirring to coat.

  • Bake, uncovered, about 10 minutes or until chicken is no longer pink (170°F), stirring once. If desired, sprinkle chicken with cilantro. Serve chicken and sauce over rice.

Nutrition Facts

312 calories; fat 6g; cholesterol 79mg; saturated fat 2g; carbohydrates 34g; mono fat 1g; poly fat 1g; insoluble fiber 4g; sugars 6g; protein 30g; vitamin a 485.9IU; vitamin c 6.5mg; thiamin 0.1mg; riboflavin 0.2mg; niacin equivalents 12.4mg; vitamin b6 1mg; folate 12.1mcg; vitamin b12 0.4mcg; sodium 507mg; potassium 702mg; calcium 80.8mg; iron 1.6mg.
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