Baked Chicken Curry & Greens

This is a must try Baked Chicken Curry and Greens recipe! It is a delicious recipe using rich and flavorful spices to create this tasty curry dish. What's even better is that it is a healthy and an easy dish to make. If you have been wanting to experiment with different spices and flavors or just want to try something new, then try this wonderful recipe!

A special thanks to Sheena Pradhan, a Registered Dietitian, for submitting this baked chicken curry and greens recipe! If you are looking for healthy menu plans and recipes, visit Sheena's website at:

Nutritiousbalance.com



You will need the following for this Baked Chicken Curry & Greens Recipe:


The Curry

  • 6 large chicken breasts, cubed
  • 3 large potatoes, cubed
  • 28 oz can of tomato paste
  • ¼ cup vegetable stock
  • 3 cloves of garlic, minced
  • 2 medium sized onions, chopped
  • ¼ cup black pepper
  • Dash salt
  • 2 tablespoons cayenne pepper
  • 2 tablespoons turmeric
  • 1 tablespoon cumin and coriander mix
  • Dash nutmeg





  1. Preheat oven to 350F.
  2. Pour one can tomato paste, ¼ cup vegetable stock, garlic and seasonings into a large baking dish. Stir until mixture is smooth and even. Next, add in the chopped onions, cubed pieces of chicken and potatoes. Cover onions, potatoes and chicken evenly in tomato based sauce.
  3. Cook mixture in baking dish in oven for 30 minutes.
  4. Remove from oven and stir.
  5. Replace in oven for another 30 minutes.
  6. Remove from oven and stir.
  7. Broil in oven for 15 minutes to allow the outside of the chicken, potatoes and onion chunks to cook well.
  8. Remove and check chicken to make sure it is cooking to desired texture.
  9. Serve with greens recipe from below and enjoy!

Greens

  • 1 small to medium head green cabbage
  • 1 small bunch kale
  • 1 large green squash
  • ¼ cup vinegar
  • 1 cup water
  • ¼ cup vegetable stock
  • 2 tablespoons pepper
  • Dash salt
  1. Cut cabbage into halves. Thinly dice each half of cabbage.
  2. Cut squash into quarters and then thinly slice.
  3. Rip leaves of kale off of stems. Discard stems.
  4. In a large stew pot over low heat, bring water, vinegar, and vegetable stock to a simmer.
  5. Add cabbage to pot and season with salt and pepper. Allow to cook for 20 minutes.
  6. After 20 minutes or once cabbage is translucent, add zucchini. Cook for 5 minutes still over low heat.
  7. Finally add kale. Stir mixture and remove from heat. Kale should wilt from heat retained by cabbage and zucchini.
  8. Serve on the side of chicken curry and enjoy!



You can also try mealplan4me's collard green recipe as an alternate if you do not like cabbage or kale.








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