Baked Coconut Curry Chicken that’s not spicy!? Yup, you heard right. Not everyone likes spice—that’s pretty clear. However, I am not creating this flavorful-pack dish for myself (as I really, really love spice). I make it for my children and friends who did not quite establish a high tolerance level yet.
For those who do not know, I live in Turkey. With that being said, It’s not easy to find Asian or let alone any international ingredients here. Sometimes I can find ginger, then the next time I visit the same market, it’s never to be found again. That’s right, finding ingredients like ginger or turmeric is a treat and when I say that I eat seasonal and local—I mean it.
How to Make Baked Coconut Curry Chicken Easily
What I love about this recipe is how practical it is. Though it may not be authentic—it’s absolutely without a doubt DE-LISH!
First, start by adding all of the fresh ingredients like the onions, ginger garlic, etc. into the food processor and blend until a paste-like mixture is a result. This can take about 5 minutes.
Next, transfer the “paste” into a pan and sautee along with broth (of choice) and coconut milk. Cook anywhere from 10- 15 minutes depending on how thick or thin the coconut milk is. The thinner the coconut milk, the more it will need to be reduced down to a thicker consistency.
Finally, pour the sauce over the raw chicken and baked it in a preheated oven set at 400°F for 30-40 minutes. Serve over buttery rice, quinoa, or a wedge of crusty bread.
Variations and Substitutions
- Don’t have coconut milk? Feel free to swap for cashew cream or regular cream.
- Use chicken thighs instead of chicken breast ( increase baking time accordingly).
- Swap cilantro for parsley.
- Add jalapeno for some needed heat.
A note for those living In Turkey
You can find a can of coconut milk and Metro Market or Migros. If you are still unable to find coconut milk, simply add one cup of dried unsweetened coconut flakes along with 2 cups of filtered water to a blender and blend for 2-3 minutes. Strain and use.
More Crave-Worthy Recipes
- Addicting Eggplant Meze with Garlic Yogurt
- Labneh Cheesecake Bars (gluten-free)
- Pistachio Date Balls with Chocolate
Baked Coconut Curry Chicken Breast (Not Spicy)
For the Curry "paste"
Preheat your oven to 400°F
Start by cutting your chicken in half horizontally creating 6 cutlets. Season both sides of the chicken with salt and pepper. Place into a baking dish and set aside.
In a food processor, add the onion, garlic, ginger, curry powder, cilantro, and tomato. While processing, drizzle in the olive oil. Continue processing until a thick paste-like mixture forms. Set aside.
Next, heat a nonstick pan over medium-high heat. Transfer the "curry paste" to the pan and cook for about 5 minutes. When ready, add the coconut milk, and broth. Cook to reduce the liquid to a thick and creamy sauce, about 10-15 minutes.
Finally, pour the curry sauce over the chicken breast and bake at 400°f uncovered for about 30 minutes. Serve with hot buttery rice or fluffy quinoa. Enjoy!
Feel free to bake using chicken thigh. Simply increase the baking time accordingly.
Your curry sauce may be thick or thin depending on what type of coconut milk is used and its fat content.
If you find that the sauce is too thin, simply cook it over the pan a bit longer. If you find that it's too thick, add a little more broth until desired consistency is met.