Vegan Garlic Butter Baked Chicken Curry
This Vegan Garlic Butter Baked Chicken Curry is a flavor-packed dish that combines tender chicken with a rich, creamy coconut-based curry sauce. Infused with garlic, ginger, and a blend of spices, it’s a perfect mix of comforting and indulgent. Easy to make and bake, this curry is perfect for weeknight dinners or impressing guests. It pairs beautifully with rice, naan, or roasted veggies. Whether you’re a curry fan or a newbie, this recipe is a must-try and will surely become a staple in your kitchen!
Ingredients
Ingredients for Vegan Garlic Butter Baked Chicken Curry
- 4 boneless skinless chicken breasts (or thighs for more flavor)
- 2 tbsp vegan butter or regular butter if you're not vegan
- 6 cloves garlic minced
- 1 tbsp grated fresh ginger
- 1 onion finely chopped
- 1 can 14 oz coconut milk
- 2 tbsp curry powder
- 1 tsp ground turmeric
- 1 tsp ground cumin
- 1/2 tsp ground cinnamon
- 1/4 tsp ground cayenne pepper optional, for a little heat
- Salt and pepper to taste
- Fresh cilantro for garnish
- 1 tbsp lemon juice
Key Substitutions:
- If you don't have vegan butter you can use regular butter or even olive oil.
- For a dairy-free version stick to the coconut milk, or you could swap it with cashew cream for a thicker texture.
- No fresh ginger? Ground ginger works just fine! Use about 1/2 tsp instead.
- If you prefer a little more heat feel free to add extra cayenne or even a chopped chili.
Instructions
How to Cook Vegan Garlic Butter Baked Chicken Curry: A Step-by-Step Guide
Preheat the Oven
- Preheat your oven to 375°F (190°C). This will give it time to warm up while you get everything ready. You want it nice and hot when the chicken goes in!
Sear the Chicken
- Heat a large skillet over medium-high heat. Add 1 tablespoon of vegan butter (or regular butter) and let it melt. Once it’s hot, add the chicken breasts (or thighs) and sear them for about 2-3 minutes on each side, until they’re golden brown. Don’t cook them through—just get a nice color on the outside. This step is all about flavor, baby!
Make the Garlic Butter Sauce
- In the same skillet, melt the remaining 1 tablespoon of vegan butter. Toss in the minced garlic and grated ginger. Sauté for about 1 minute, just until it smells amazing. You’ll know it’s ready when your kitchen smells like a five-star restaurant.
Add the Spices
- Stir in the curry powder, turmeric, cumin, cinnamon, cayenne (if using), salt, and pepper. Let the spices toast for about 30 seconds to bring out all their flavor. You’re creating a little spice party in that skillet!
Add the Coconut Milk
- Pour in the coconut milk, stirring everything together to make a rich, creamy sauce. Let it simmer for a minute, then remove from the heat. You’re almost there!
Combine Chicken and Sauce
- Place the seared chicken breasts into a baking dish. Pour the garlic butter curry sauce over the chicken, making sure each piece is well-coated. It’s like giving the chicken a warm, cozy blanket of flavor.
Bake
- Pop the baking dish into the oven and bake for 20-25 minutes, or until the chicken is cooked through (internal temperature should reach 165°F/74°C). During this time, feel free to grab a snack... or a glass of wine.
Finish and Serve
- Once the chicken is cooked, remove it from the oven and squeeze fresh lemon juice over the top. Garnish with chopped cilantro. Your chicken curry is now ready to impress!
- Enjoy this rich, flavorful dish with some rice or naan, and be prepared for some serious compliments. You did it, chef!
Notes
-
- If you're looking for a lighter version, feel free to swap chicken for tofu or veggies.
- For extra flavor, marinate the chicken for 30 minutes before baking.
- You can adjust the spice level by adding more or less cayenne pepper or chili flakes.
- For an even creamier texture, use full-fat coconut milk.
Did you make this recipe?
Share a photo and leave a comment — we can't wait to see what you've made!💖 - If you're looking for a lighter version, feel free to swap chicken for tofu or veggies.