Baked Coconut Curry

Baked Coconut Curry is a delightful fusion of flavors, featuring tender vegetables and protein enveloped in a creamy coconut curry sauce, all baked to perfection. This dish is not only comforting but also nutritious, making it a perfect weeknight meal.

Ingredients

• chicken breast - 300 grams, diced
• coconut milk - 200 ml
• curry powder - 2 tablespoons
• bell pepper - 1 medium, sliced
• zucchini - 1 medium, diced
• carrot - 1 medium, sliced
• onion - 1 small, chopped
• garlic - 2 cloves, minced
• ginger - 1 teaspoon, grated
• olive oil - 1 tablespoon
• salt - 1 teaspoon
• pepper - 1/2 teaspoon
• fresh cilantro - for garnish

Steps

1. Preheat the oven to 180°C (350°F).
2. In a large bowl, combine diced chicken, sliced bell pepper, diced zucchini, sliced carrot, chopped onion, minced garlic, and grated ginger.
3. In a separate bowl, mix the coconut milk, curry powder, olive oil, salt, and pepper until well combined.
4. Pour the coconut curry mixture over the chicken and vegetables, stirring to coat evenly.
5. Transfer the mixture to a baking dish and spread it out evenly.
6. Cover the baking dish with aluminum foil and bake in the preheated oven for 30 minutes.
7. Remove the foil and bake for an additional 10-15 minutes, or until the chicken is cooked through and the vegetables are tender.
8. Garnish with fresh cilantro before serving.

Nutrition

• Calories: 450
• Protein: 35 g
• Carbs: 20 g
• Fiber: 3 g
• Sugar: 5 g
• Sodium: 600 mg
• Cholesterol: 90 mg
• Total Fat: 25 g
• Saturated Fat: 15 g
• Unsaturated Fat: 10 g
• Water: 0.5 L

Health Benefits

• High in protein from chicken, supporting muscle health.
• Rich in fiber from vegetables, aiding digestion.

Tags