BAKED CHICKEN CURRY WITH QUINOA
on Apr 10, 2026
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All the cozy flavors of chicken curry without the hassle of standing over the stove!
A casserole dish has become my new BFF in this season of life as a new mom.
One-pan, dump-and-bake recipes like this Baked Chicken Curry with Quinoa are perfect for nights when I want something nourishing and homemade, but don’t have the capacity to stand over a stove.
This recipe is easy to throw together, unfussy, and forgiving. It can be adjusted to your family’s liking by dialing the spice level up or down, depending on the curry paste and powder you select.
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It also reheats beautifully, making it an ideal choice for leftovers the next day.
Whether you’re a new parent or in a season of life where dinnertime needs to feel a little less stressful, I hope you give this healthy recipe a try. Enjoy!
Key Ingredients for Baked Chicken Curry with Quinoa
A large casserole pan (I love this one), some pantry staples, and a few fresh fridge additions are all you need for this super simple but incredibly flavorful weeknight-friendly meal.
- Coconut Milk: A can of full-fat coconut milk is an essential component of any curry, including this baked version!
- Chicken Broth: I always try to opt for chicken bone broth when making a one-pan meal like this for some extra protein and nutrients.
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Pin It- Curry Paste and Curry Powder: The curry paste (I used @mekhalaliving) offers a more intense, fresh note, while the curry powder is a more subtle, gentle heat. Choose wisely, as different brands can really intensify the spice of the dish.
- Quinoa: This naturally gluten-free seed is a complete protein, meaning that it contains all nine essential amino acids. You could substitute the quinoa for either white basmati or jasmine rice.
- Veggies: Onion, carrot, bell pepper, and broccoli are some of my favorite ingredients to add to a traditional chicken curry. Feel free to swap in whatever you have though!
- Ginger: Fresh is best, but you could swap ground ginger in a pinch!
- Chicken: Chicken breast cut into bite-sized cubes is a quick-cooking protein that soaks up all the delicious flavors of this baked dish. Feel free to use chicken thighs.
- Fresh Basil: Some chopped fresh basil is a nice addition sprinkled over the top, adding freshness and a pop of green color.
How to Make Baked Curry Chicken
Preheat the oven to 400°F. Lightly brush or spray a 9×13-inch baking dish with avocado oil or olive oil.
To the baking dish, add the coconut milk, broth, olive oil, curry paste, curry powder, quinoa, salt, and pepper.
Fold in the onions, carrots, bell pepper, broccoli, ginger, and chicken. Mix until well combined.
Press into an even layer, making sure most of the quinoa is submerged in liquid to ensure even cooking.
Cover with a lid or foil and bake for 45 minutes. Remove lid/foil and continue baking for another 15 to 20 minutes, or until the quinoa is tender and the top is golden and bubbling.
For a more golden top, broil on high for 2 to 3 minutes at the end, watching carefully to avoid it from burning.
Let rest for 5 to 10 minutes before serving. Garnish with fresh basil if desired, and enjoy!
More Chicken Bake Recipes:
- Creamy Mushroom Chicken Baked Casserole
- Tuscan Chicken and Quinoa Bake (Postpartum, Freezer-Friendly, Gluten-Free, Dairy-Free)
BAKED CHICKEN CURRY WITH QUINOA
Ingredients
- 1 (13.5 ounce) can full-fat coconut milk
- 1 cup chicken bone broth (or regular chicken broth)
- 2 tablespoons olive oil
- 2 ounces red curry paste
- 1 teaspoon curry powder
- 1 cup uncooked quinoa, rinsed
- 1 ¼ teaspoons salt
- ½ teaspoon pepper
- 1 small yellow onion, diced
- 1 large carrot, chopped
- 1 red bell pepper, chopped
- 1 small head broccoli, cut into small florets
- 1-inch knob of ginger, minced
- 1 ½ pounds chicken breast, cut into bite-sized pieces
- 2 cups fresh baby spinach, roughly chopped
- Fresh basil, for garnish
Instructions
- Preheat the oven to 400°F. Lightly brush or spray a 9×13-inch baking dish with avocado oil or olive oil.
- To the baking dish, add the coconut milk, broth, olive oil, curry paste, curry powder, quinoa, salt, and pepper.
- Fold in the onions, carrots, bell pepper, broccoli, ginger, and chicken. Mix until well combined.
- Press into an even layer, making sure most of the quinoa is submerged in liquid to ensure even cooking.
- Cover with a lid or foil and bake for 45 minutes. Remove lid/foil and continue baking for another 15 to 20 minutes, or until the quinoa is tender and the top is golden and bubbling. Optional: For a more golden top, broil on high for 2 to 3 minutes at the end.
- Let rest for 5 to 10 minutes before serving. Garnish with fresh basil if desired, and enjoy!
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
