HEALTHY | EASY DINNER
Get ready for a flavour-packed, high-protein dish with this Sri Lankan-inspired baked curried chicken! Marinated in a blend of warm spices (that you probably already have in your pantry) and creamy Greek yogurt, these juicy chicken thighs come out perfectly tender with a rich, golden-brown crust. The Greek yogurt not only boosts the protein but adds a tangy depth that balances the spices beautifully. Baked in a cast iron skillet, the chicken stays super juicy and gets a final drizzle of coconut cream (or a bit more yogurt) for that extra touch of richness. Perfect for an easy weeknight dinner that tastes like it took way more effort than it actually did!
High Protein Baked Chicken Curry
Ingredients
- 6 chicken thighs
- 1 tsp salt
- 1 tsp black pepper
- 1 1/2 tsp cumin
- 1 tsp paprika
- 1 tsp tumeric
- 1/2 tsp cinnamon
- 1/2 cup of high protein greek yoghurt
- 1 white onion
- 2 shallots
- 2 bay leaves
- 1/2 cup of milk
Directions
- Marinate the chicken by combining chicken thighs with all the spices and yogurt, mixing well. Let the chicken sit for at least 20 minutes.
- While the chicken marinates, slice the onions and shallots, and preheat the oven to 410°F.
- In a cast iron skillet, heat some oil and sauté the bay leaves until fragrant. Add the sliced onions and shallots, cooking until they’re soft and aromatic.
- Add the marinated chicken thighs to the skillet and cook on medium-low heat until browned on the outside.
- Pour in 1/2 cup of milk, then transfer the skillet to the oven.
- Bake for 30 minutes or until the chicken is fully cooked through.
- When ready to serve, drizzle a few tablespoons of milk or coconut cream over the chicken and garnish with freshly chopped parsley. Enjoy!
