Favorite Curried Chicken Breasts

This baked curry leans warm and aromatic rather than fiery, with ginger and a touch of cinnamon rounding out the curry powder into something cozy and fragrant. It’s an easy, mostly hands-off way to turn plain chicken breasts into a saucy, comforting dinner.

The secret to its depth is blooming the spices. Before any liquid goes in, the curry powder, ginger and cinnamon cook in the butter with the onion and garlic for a couple of minutes. That brief toasting wakes up the spices’ oils and gives the sauce a much fuller flavor than dumping them into broth raw.

Dredging and browning the breasts first builds color and helps thicken the gravy, then they bake gently in the sauce, covered, so the lean meat stays moist over the slow hour in the oven.

A squeeze of fresh lime right before serving cuts the richness and makes the whole dish taste brighter and more alive.

Chef Tips

• Bloom the spices in the butter for a few minutes before adding liquid. This is what gives the curry its deep, rounded flavor.
• Whisk the broth in gradually after the flour to keep the sauce smooth and lump-free.
• Don’t skip the lime at the end. That hit of acid lifts the whole dish and balances the warm spices.

Variations

• Stir a splash of coconut milk or a spoonful of cream into the sauce for a richer, milder curry.
• Add raisins or a chopped apple for a sweet, fruity touch, the way many old-school curries do.
• Serve over rice or with naan to soak up the sauce.