Easy Baked Chicken with a Curry Butter Glaze
Recipe: #6688
October 04, 2012
Categories: Chicken, Lemon, Garlic, Indian, 5 Ingredients Or Less, 5-Minute Prep, Sunday Dinner, Oven Bake, Indian Chicken, more
"These are so easy and quick to prepare, but also have a great mild curry flavor. Perfect for a week night dinner. Serve my 'Tumeric Rice' on the side. Add your favorite salad or vegetable and a quick dinner on the table."
Original is 4 servings
Ingredients
Nutritional
- Serving Size: 1 (236.1 g)
- Calories 192.8
- Total Fat - 10.7 g
- Saturated Fat - 3.7 g
- Cholesterol - 10.7 mg
- Sodium - 188.9 mg
- Total Carbohydrate - 18.8 g
- Dietary Fiber - 3.9 g
- Sugars - 4.5 g
- Protein - 9.6 g
- Calcium - 206.9 mg
- Iron - 2.2 mg
- Vitamin C - 31.5 mg
- Thiamin - 0.2 mg
Step by Step Method
Step 1
Chicken ... Remove the chicken from the refrigerator to take the chill off. Add to a casserole dish sprayed with a non-stick spray or you can line it with parchment paper.
Step 2
Sauce ... In a small measuring cup or bowl, add the butter, garlic, lemon juice, curry powder, salt and pepper and microwave for 1-2 minutes on medium heat until melted. Note: For the garlic, I use a garlic press; but, you can mince the garlic, and then use the side of the knife to 'mash' the garlic; almost like a paste.
Step 3
Bake ... Preheat the oven to 350 degrees, you will bake the chicken, uncovered on the middle shelf. Brush the sauce over the chicken and bake for approximately 30 minutes; and, make sure to baste a couple more times during cooking. I do not flip the chicken during baking. If you are not sure if the chicken is done, use a meat thermometer - 165 degrees for me. Remove from the oven and transfer to a serving platter, and cover with foil to let the chicken rest.
Step 4
Serve ... I prefer to slice the chicken in 2-3 pieces per breast and serve family style over my 'Tumeric Rice.' Garnish with chopped scallions if you like. It is an easy quick dish. ENJOY!
Tips
No special items needed.
0 Reviews
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