How to Prepare Yummy Green Curry Baked Chicken Breasts

Green Curry Baked Chicken Breasts. These baked curried chicken breasts are super easy and flavorful. Serve them over hot cooked rice with some peas drizzled with a bit of honey for an excellent meal. The sauce for this recipe is just excellent.

The recipe calls for bone-in chicken with skin but you can use skinless, boneless breasts easily - just adjust the cooking time as needed. Add tomatoes, chicken broth, bay leaf, salt and pepper. Discard bay leaf and put mixture through a food processor or food mill and process to a fine texture. You can cook Green Curry Baked Chicken Breasts using 6 ingredients and 4 steps. Here is how you cook it.

Ingredients of Green Curry Baked Chicken Breasts

1. Prepare 3/4 cup of mayonnaise.
2. You need 2 tbsp of Thai green curry paste.
3. Prepare 1/2 cup of panko breadcrumbs.
4. You need 1 of small handful cilantro, finely chopped.
5. You need 6 of boneless, skinless chicken breast halves.
6. Prepare of Zest from 1 lime.

If necessary, add more chicken broth to just reach pouring consistency. Thinly slice the chicken breast crosswise. Transfer to a pestle or bowl. The Best Boneless Chicken Breast Curry Recipes on Yummly

Green Curry Baked Chicken Breasts step by step

1. Preheat your oven to 425 F..
2. In one bowl, stir together the mayonnaise and curry paste until combined. In another bowl, stir together the breadcrumbs, cilantro and a pinch of salt with a small drizzle of vegetable oil..
3. Season both sides of the chicken breasts with salt and pepper and space them out on a foil-lined baking sheet. Spread the mayo mixture over the tops of the breasts, then sprinkle the breadcrumb mixture over that. Bake the breasts in the oven for 25 minutes..
4. Remove the breasts from the oven and sprinkle on the lime zest. Let rest for 5 minutes, then serve with a nice heap of steamed rice..

Easy Shredded Chicken Breast Hack, Coconut Curry Chicken Skewers, Curry And Thyme Chicken Wok. To make this Thai green chicken curry, you'll first need to sauté the onion until softened. Add the diced chicken to the skillet and cook until done. Add the garlic, ginger, and coriander and cook until fragrant. Add the coconut milk, carrots, zucchini, Thai curry paste, salt, pepper, and reduce the heat.