My Korean Kitchen · by Sue | My Korean Kitchen★ 5.0 (2)
Baked Curried Chicken Breasts
NUTRITION · PER SERVING22M COOK
CAL 22%·PRO 95%
CARBS 42G39% OF CAL
8G FIBER0G ADDED0G INTRINSIC23G OTHER10G TOTAL SUGAR
FAT 8G16% OF CAL
2G SAT6G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Baked chicken breasts with curry powder, ginger, and a yogurt-based sauce. Served with rice and fresh vegetables. An easy, mildly spiced dinner protein.
mainchicken🍳 skillet🔥 oven
View the full recipe on My Korean Kitchen →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 1 kg chicken breast fillets ((2.2 pounds), or thigh fillets or tenderloins)
- 1/4 cup Korean curry powder ((mild flavor) or 1 Tbsp regular curry powder (I use Keen’s traditional curry powder))
- 1/4 cup rice wine ( or leftover dry white wine)
- 1 Tbsp minced ginger
- 1.5 to 2 tsp fine sea salt ((If you’re using a regular curry powder, you might add 2 tsp.))
- 20 cracks ground black peppers
- 1 cup greek yogurt
- 2 Tbsp lemon juice
- 2 Tbsp water
- 1 Tbsp honey
- 1 tsp curry powder ((Korean or regular))
- 1/4 tsp fine sea salt
- A few cracks ground black peppers
- green salad mix
- cherry tomatoes
- cucumbers
- wholegrain wraps
- wholegrain bread
At a glance
PER SERVING · TIME 22M
CAL 22%·PRO 95%
CARBS 42G39% OF CAL
8G FIBER0G ADDED0G INTRINSIC23G OTHER10G TOTAL SUGAR
FAT 8G16% OF CAL
2G SAT6G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 5m
- Cook
- 17m
- Sodium
- 1191mg
- Total sugar
- 10g
- Added sugar
- ≥3g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 932mg
- Calcium
- 240mg
- Iron
- 4mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 5M
- SODIUM
- 1191MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.