Baked Chicken Curry Flavor-Fest

SUBMITTED 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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PREP TIME	10 Min
COOK TIME	40 Min
READY IN	2 Hrs 50 Min
Original recipe yield 10 pounds

SERVINGS

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Servings
USMETRIC

INGREDIENTS (Nutrition)

1 1/2 cups Dijon mustard
2/3 cup Worcestershire sauce
6 tablespoons chili powder
1/4 cup ground cumin
2 tablespoons ground ginger
1 teaspoon ground turmeric
10 pounds bone-in chicken pieces
6 cloves garlic, minced

DIRECTIONS

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.
Preheat oven to 450 degrees F (230 degrees C).
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.
Bake in preheated oven until the juices run clear, 40 to 45 minutes.

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REVIEWS

Reviewed on Mar. 7, 2008 by YAKASIL

This was an OK recipe. I added a bit of splenda since it had an almost bitter taste to it. My... MORE

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Nutritional Information

Baked Chicken Curry Flavor-Fest

Servings Per Recipe: 10

Amount Per Serving

Calories: 658