Yellow Curry Chicken & Rice Bake
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Nutrition balance score
Unbalanced
Glycemic Index
63
Moderate
Glycemic Load
41
High
Nutrition per serving
Calories813.9 kcal (41%)
Total Fat46.4 g (66%)
Carbs65.7 g (25%)
Sugars2.9 g (3%)
Protein31.4 g (63%)
Sodium931.3 mg (47%)
Fiber2.1 g (7%)
% Daily Values based on a 2,000 calorie diet
Ingredients
4 servings
4chicken thighs
or drumsticks, bone-in & skin-on keep it juicy
1 ½ cupswhite rice
uncooked
2 ¾ cupchicken stock
or can use bouillon and water to make 2.75 cups
4cloves garlic
minced
2 teaspoonsground ginger
1 ½ teaspoonsground turmeric
1 teaspoonsalt
cumin
to taste
garlic powder
to taste
onion powder
to taste
Yellow curry powder
to taste
½ teaspoonssmoked paprika
½ teaspoonblack pepper
¼ teaspooncinnamon
1bay leaf
8 Tbspbutter
sliced
Instructions
Step 1
Mix all spices, water/chicken stock, and rice. To save dishes, you can mix directly in the dish you plan on baking this in.
chicken stock2 ¾ cup
cloves garlic4 
ground ginger2 teaspoons
salt1 teaspoon
cumin
garlic powder
onion powder
Yellow curry powder
smoked paprika½ teaspoons
black pepper½ teaspoon
cinnamon¼ teaspoon
bay leaf1 Step 2
Add chicken
chicken thighs4 Step 3
Sprinkle butter slices over top of pan
butter8 TbspStep 4
Cover with aluminum foil
Step 5
Bake at 400 degrees for 40 minutes (covered with foil the whole time)
Step 6
Ensure chicken has an internal temp of 165 & rice is cooked through. Remove bay leaf before serving. Enjoy!
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