Best Baked Curry Triangles Recipes

SHEET-PAN CURRY PORK CHOPS AND SWEET POTATOES

Sheet-Pan Curry Pork Chops and Sweet Potatoes image

This one-pan dinner gets topped with yogurt sauce, radishes, and pomegranate seeds to add a fun layer of fresh tartness to the sweetly spiced pork and potatoes. If you're serving picky eaters, you can always leave the toppings on the side.

Provided by Anna Stockwell

Categories Pork Chop Sheet-Pan Dinner Sheet Pan Curry Sweet Potato/Yam Yogurt Lemon Juice Radish Pomegranate Fall Winter Dinner One-Pot Meal Kid-Friendly Small Plates Wheat/Gluten-Free

Yield 4 servings

Number Of Ingredients 11

Ingredients

4 tsp. mild curry powder
1 tsp. freshly ground black pepper
1 tsp. light brown sugar
2 1/2 tsp. kosher salt, divided
1 Tbsp. extra-virgin olive oil
4 (1"-thick) small bone-in pork chops (about 2 lb. total)
8 small sweet potatoes (about 1 1/2 lb.), scrubbed, sliced in half lengthwise
1 cup plain whole-milk Greek yogurt
3 Tbsp. fresh lemon juice
4 small radishes, thinly sliced
1 cup pomegranate arils

Steps:

Arrange a rack in top third of oven; preheat to 450°F. Stir curry, pepper, brown sugar, and 2 tsp. salt in a small bowl.
Rub an 18x13" rimmed baking sheet with oil. Sprinkle pork chops and potatoes with spice mixture on prepared pan to evenly coat, then arrange in an even layer with potatoes cut side down.
Roast until pork is golden brown and cooked through and potatoes are deeply browned on cut sides and fork-tender, about 20 minutes. (The pork might finish cooking before the potatoes do; if so, transfer pork to a cutting board and let rest, then continue roasting the potatoes until done.)
Meanwhile, whisk yogurt, lemon juice, and remaining 1/2 tsp. salt in a medium bowl.
Arrange pork and potatoes on a platter. Top with yogurt sauce, radishes, and pomegranate arils.
Do Ahead: Yogurt sauce can be made 1 day ahead. Cover and chill.
Cooks' Note
Small sweet potatoes work best for cooking at the same rate as the pork chops and fitting on one sheet pan since you can tuck them between the chops. If you can't find small sweet potatoes, use larger ones, cut them into wedges, and turn them halfway through roasting.

BAKED CHICKEN CURRY

Baked Chicken Curry image

Flavorful and moist baked chicken breasts with Indian spices like curry powder. Great with brown rice. Serve over rice (brown basmati rice is quite tasty, but white or basmati would work well also). Doubling the recipe for the sauce ensures you'll have a ton to go over the rice.

Provided by WEESHEBEAST

Categories Main Dish Recipes Curries Chicken

Time 8h45m

Yield 3

Number Of Ingredients 11

Ingredients

3 (5 ounce) skinless, boneless chicken breasts, cut into 2-inch strips
4 tablespoons lemon juice, divided
1 teaspoon sea salt
2 tablespoons nonfat plain yogurt
2 tablespoons vegetable oil
2 tablespoons distilled white vinegar
4 teaspoons garam masala
2 teaspoons curry powder
1 teaspoon ground ginger
2 large green bell peppers, chopped
2 large sweet onions, chopped

Steps:

Make shallow cuts in the chicken flesh. Pour 2 tablespoons lemon juice over the chicken and rub in sea salt.
Combine yogurt, remaining 2 tablespoons lemon juice, oil, vinegar, garam masala, curry powder, and ginger in a bowl. Coat the chicken with the mixture, rubbing well into the cuts. Place the chicken in a 9x13-inch baking pan, cover with foil, and refrigerate for 8 hours or overnight, turning occasionally.
Preheat the oven to 425 degrees F (220 degrees C). Add bell peppers and onions to the chicken dish. Cover with aluminum foil.
Bake in the preheated oven for 20 minutes. Remove foil and continue to bake until chicken is no longer pink in the centers, about 10 minutes more.

Nutrition Facts : Calories 324.6 calories, Carbohydrate 19.8 g, Cholesterol 80.7 mg, Fat 13.5 g, Fiber 5.1 g, Protein 32.5 g, SaturatedFat 2.7 g, Sodium 679.8 mg, Sugar 8.2 g