Recipe by ChefNYC
"This chicken is spicy, tangy, and juicy, but with no added fat. It's easy to make in large batches, so it's perfect for a party. And unlike most curries, it's baked, so you can spend time with your guests while it cooks."
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1 1/2 cups
bone-in chicken pieces
We are a pretty healthy couple, so we try to find easy, healthy recipes. Just for future reference, we liked the way this recipe worked, on the other hand, we did not use any chili powder, and did not marinate the chicken over night. We simply mixed together the ingredients, and spread them over a few pieces of provolone cheese which we put on top of the chicken before popping it into the oven. It came out smelling great and went well with green beans. Thanks!
This was an OK recipe. I added a bit of splenda since it had an almost bitter taste to it. My husband liked it which surprised me as he doens't care for Cumin and that was a major flavor to this. Will make it again, but keep tweaking a bit until satisifed.
i used lite soy sauce instead of Worcestershire sauce and brown spice mustard instead of dijon. also added a 1/2 teaspoon curry powder and a little less ginger. a litte olive oil in the bottom of the dish. It was wonderful!! Had it with broccoli, cauliflower, and rice.
I cut way back on the amount of mustard and worcestershire.
Not that great. I scaled it down for two chicken breasts, and reduced the ratio of Worchestershire and chili powder to mustard, but it was still too much. I tried adding brown sugar to mellow it out, but it must not been enough, because it was still very bitter after cooked. This one has potential, but needs major tweaking to make it tasty.
I did not care for this.
Yuck. Had a sweetish processed flavor to it.
No one in my family liked this dish.
* Percent Daily Values are based on a 2,000 calorie diet.
Baked Chicken Curry Flavor-Fest
Serving Size: 1/10 of a recipe
Servings Per Recipe: 10
Amount Per Serving
Calories from Fat: 321
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