| Prep: 20 mins | Cook: 45 mins – 50 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 330 | 20g | 8g | 14g |
| sugars | fibre | protein | salt |
| 8g | 3g | 24g | 1.2g |
There’s a unique charm to the Baked Chicken with Curry Plant recipe that draws me back to it time and time again. Living in Miami, my kitchen is a melting pot of Caribbean and Spanish influences, and the combination of vibrant, tropical flavors with classic spices in this dish is truly irresistible.
Bridging Cultures Through Flavor
The first time I made this dish, I was struck by how perfectly it fused familiar tastes from my Cuban and Spanish heritage with the bold, fruity notes from the curry plant and apples. The result is a savory-sweet symphony that transports me to a sunlit, tropical paradise with every bite.
Apples in a savory dish might surprise some, but they add a delightful sweetness that beautifully contrasts with the richness of the chicken and spices. The curry plant, with its robust aroma, adds an unexpected, aromatic twist that complements the spices like cumin, turmeric, and paprika, creating layers of flavor that dance on your taste buds. This harmony of ingredients makes it similar to dishes like Spanish chicken with lemon and garlic, or Cuban mojo chicken but with a fruity, tropical flair.
Health Benefits in Every Bite
Not only is this dish brimming with flavor, but it’s also packed with health benefits. Chicken thighs are a great source of protein and essential nutrients, while the curry plant is known for its antioxidant properties. Apples offer fiber and vitamins, and the inclusion of turmeric can help reduce inflammation (you can read more about the benefits of turmeric here). The use of coconut milk not only adds a creamy texture but also provides healthy fats that can boost heart health.
For those who love trying new recipes, this Baked Chicken with Curry Plant pairs wonderfully with steamed rice or warm naan, perfect for soaking up all the delicious juices. The fresh cilantro garnish adds a vibrant finishing touch, bringing an extra hint of freshness to each bite.
For a slightly spicier version, you can add a dash of cayenne pepper, giving it a bit of a kick. Whether you’re cooking for a family dinner or hosting friends, this dish is bound to impress with its unique blend of flavors and comforting yet exotic taste.
What makes this recipe stand out is how it effortlessly marries diverse culinary traditions into a dish that’s both comforting and exciting. The combination of the curry plant and fruits with the hearty chicken creates a delightful experience that celebrates cultural fusion in the best way possible. Next time you’re in the mood for something a little different, give the Baked Chicken with Curry Plant a try. It just might become a new favorite in your kitchen too.
What You’ll Need
- 6 bone-in, skin-on chicken thighs
- 1 bunch of curry plant (approximately 2 cups, chopped)
- 2 large apples, cored and sliced
- 1 large onion, finely chopped
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1 cup chicken broth
- 1/2 cup coconut milk
- 2 tablespoons olive oil
- 1 tablespoon curry powder
- 1 teaspoon ground cumin
- 1 teaspoon ground turmeric
- 1 teaspoon paprika
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon cayenne pepper (optional)
- 1 lemon, juiced
- Fresh cilantro, for garnish
- Cooked rice or naan, for serving
Method
Step One
Preheat your oven to 375°F (190°C).
Step Two
In a large skillet, heat the olive oil over medium heat. Add the chopped onion and minced garlic, and sauté until the onion becomes translucent, about 5 minutes.
Step Three
Add the grated fresh ginger, curry powder, ground cumin, ground turmeric, paprika, salt, black pepper, and optional cayenne pepper. Cook for 1-2 minutes, stirring continuously to release the spices’ aromas.
Step Four
Add the sliced apples and chopped curry plant to the skillet. Cook for an additional 3-4 minutes, stirring occasionally.
Step Five
Pour in the chicken broth and coconut milk. Stir to combine and let the mixture simmer for another 3-4 minutes.
Step Six
Place the chicken thighs, skin side up, in a large baking dish. Pour the curry apple mixture over and around the chicken thighs.
Step Seven
Drizzle the lemon juice over the chicken and curry mixture.
Step Eight
Bake in the preheated oven for 35-40 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F (75°C).
Step Nine
Remove the baking dish from the oven and let it rest for a few minutes. Garnish with fresh cilantro.
Step Ten
Serve the baked chicken with curry plant over cooked rice or alongside naan. Enjoy!
