Baked Chicken Curry Flavor-Fest

8
ChefNYC 0

"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

2 h 50 m servings 653 cals
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Original recipe yields 10 servings

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Nutrition

  • Calories:
  • 653 kcal
  • 33%
  • Fat:
  • 35.6 g
  • 55%
  • Carbs:
  • 16.2g
  • 5%
  • Protein:
  • 62.5 g
  • 125%
  • Cholesterol:
  • 194 mg
  • 65%
  • Sodium:
  • 1317 mg
  • 53%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  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.

Reviews

8
  1. 11 Ratings

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Most helpful positive review

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 d...

Most helpful critical review

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...

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...

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 d...

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 o...

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...

I did not care for this.

Yuck. Had a sweetish processed flavor to it.

No one in my family liked this dish.