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Baked Chicken Curry Flavor-Fest

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."

This Kitchen Approved Recipe has an average star rating of 3.2 Rate/Review | Read Reviews (8)

What to Drink?
Wine Chardonnay
Beer Beer
Prep Time:
10 Min
Cook Time:
40 Min
Ready In:
2 Hrs 50 Min

Servings  (Help)

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Original Recipe Yield 10 pounds
 

Ingredients

  • 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

  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.

Nutritional Information open nutritional information

Amount Per Serving  Calories: 653 | Total Fat: 35.6g | Cholesterol: 194mg Powered by ESHA Nutrient Database

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The reviewer gave this recipe 3 stars. This recipe averages a 3.2 star rating.
Reviewed on Mar. 7, 2008 by Kasil   view full review
This was an OK recipe. I added a bit of splenda since it had an almost bitter taste to it. My...
The reviewer gave this recipe 4 stars. This recipe averages a 3.2 star rating.
Reviewed on Jun. 2, 2009 by Long Lost Dave   view full review
We are a pretty healthy couple, so we try to find easy, healthy recipes. Just for future...
The reviewer gave this recipe 5 stars. This recipe averages a 3.2 star rating.
Reviewed on Jul. 14, 2009 by Jen Supporting Member (Click to learn more about Supporting Membership)  view full review
i used lite soy sauce instead of Worcestershire sauce and brown spice mustard instead of...
The reviewer gave this recipe 4 stars. This recipe averages a 3.2 star rating.
Reviewed on Nov. 18, 2008 by Molly   view full review
I cut way back on the amount of mustard and worcestershire.
The reviewer gave this recipe 3 stars. This recipe averages a 3.2 star rating.
Reviewed on Feb. 11, 2009 by Thea McAbbott   view full review
Not that great. I scaled it down for two chicken breasts, and reduced the ratio of...
The reviewer gave this recipe 1 stars. This recipe averages a 3.2 star rating.
Reviewed on Mar. 9, 2011 by pookerpup Supporting Member (Click to learn more about Supporting Membership)  view full review
I did not care for this.
The reviewer gave this recipe 2 stars. This recipe averages a 3.2 star rating.
Reviewed on Mar. 16, 2009 by amanda   view full review
Yuck. Had a sweetish processed flavor to it.
The reviewer gave this recipe 1 stars. This recipe averages a 3.2 star rating.
Reviewed on Feb. 2, 2009 by woozyswife   view full review
No one in my family liked this dish.

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