Chicken Curry

curry
Photo by  Anna Williams
Chicken Curry 3.3 4 5 1
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  • Serves 4
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  • Nutritional Information
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    Nutritional Information

    Per Serving

    • Calories 1034 calories
    • Fat 74 g
    • Sat Fat 19 g
    • Cholesterol 298 mg
    • Sodium 1564 mg
    • Protein 75 g
    • Carbohydrate 14 g
    • Sugar 6 g
    • Fiber 4.5 g
    • Iron 5 mg
    • Calcium 100 mg

Heat oven to 400° F. Pat the chicken dry with paper towels and place in a roasting pan. Combine 2 tablespoons of the oil, 1 1/2 teaspoons of the salt, 1/2 teaspoon of the pepper, and the curry powder. Drizzle the chicken with the mixture and rub to coat.Toss the carrots with the remaining salt, pepper, and oil and place in the pan. Roast, stirring once, until the chicken is cooked through and a thigh registers 180° F on a meat thermometer, about 45 minutes. Serve with cooked rice.

Ingredients

  1. Check 1 3 1/2- to 4-pound chicken
  2. Check 4 tablespoons olive oil
  3. Check 2 1/2 teaspoons kosher salt
  4. Check 3/4 teaspoon black pepper
  5. Check 2 tablespoons curry powder
  6. Check 8 carrots, halved lengthwise and cut into 1-inch pieces

Directions

  1. Heat oven to 400° F. Pat the chicken dry with paper towels and place in a roasting pan. Combine 2 tablespoons of the oil, 1 1/2 teaspoons of the salt, 1/2 teaspoon of the pepper, and the curry powder. Drizzle the chicken with the mixture and rub to coat.
  2. Toss the carrots with the remaining salt, pepper, and oil and place in the pan. Roast, stirring once, until the chicken is cooked through and a thigh registers 180° F on a meat thermometer, about 45 minutes. Serve with cooked rice.