Baked Chicken Curry Flavor-Fest Recipe - Allrecipes.com
  • READY IN ABOUT 3 hrs

Baked Chicken Curry Flavor-Fest

Recipe by  

"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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Ingredients Edit and Save

Original recipe makes 10 pounds Change Servings
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  • PREP

    10 mins
  • COOK

    40 mins
  • READY IN

    2 hrs 50 mins

Directions

  1. Whisk together the mustard, Worcestershire sauce, chili powder, cumin, ginger, and turmeric in a large bowl. Add the chicken to the bowl and toss until they are evenly coated. Scatter the minced garlic over the chicken and toss again. Cover and refrigerate 2 hours.
  2. Preheat oven to 450 degrees F (230 degrees C).
  3. Arrange the chicken pieces with the skin side facing up in a single layer in baking dishes or roasting pans. Pour the remaining marinade over the chicken. Cover with aluminum foil.
  4. Bake in preheated oven until the juices run clear, 40 to 45 minutes.
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Reviews More Reviews

Most Helpful Positive Review
Jun 02, 2009

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!

 
Most Helpful Critical Review
Mar 07, 2008

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.

 

11 Ratings

Jul 14, 2009

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.

 
Nov 18, 2008

I cut way back on the amount of mustard and worcestershire.

 
Feb 11, 2009

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.

 
Mar 09, 2011

I did not care for this.

 
Mar 16, 2009

Yuck. Had a sweetish processed flavor to it.

 
Feb 02, 2009

No one in my family liked this dish.

 

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Nutrition

  • Calories
  • 653 kcal
  • 33%
  • Carbohydrates
  • 16.2 g
  • 5%
  • Cholesterol
  • 194 mg
  • 65%
  • Fat
  • 35.6 g
  • 55%
  • Fiber
  • 2.1 g
  • 8%
  • Protein
  • 62.5 g
  • 125%
  • Sodium
  • 1317 mg
  • 53%

* Percent Daily Values are based on a 2,000 calorie diet.

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