Baked Chicken Curry Flavor-Fest

Rating: 3.5 stars
14 Ratings
  • 5 star values: 4
  • 4 star values: 4
  • 3 star values: 3
  • 2 star values: 1
  • 1 star values: 2

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.

By ChefNYC

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Recipe Summary

prep:
10 mins
cook:
40 mins
additional:
2 hrs
total:
2 hrs 50 mins
Servings:
10
Yield:
10 pounds
Nutrition Info
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Ingredients

10
Original recipe yields 10 servings
The ingredient list now reflects the servings specified

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.

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  • 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.

Nutrition Facts

Per Serving:
653 calories; protein 62.5g; carbohydrates 16.2g; fat 35.6g; cholesterol 194.3mg; sodium 1317.2mg. Full Nutrition
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Reviews (11)

Read More Reviews

Most helpful positive review

David Pagel
Rating: 4 stars
06/02/2009
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! Read More
Helpful
(9)

Most helpful critical review

Lisa Ramirez
Rating: 3 stars
03/08/2008
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. Read More
Helpful
(16)
14 Ratings
  • 5 star values: 4
  • 4 star values: 4
  • 3 star values: 3
  • 2 star values: 1
  • 1 star values: 2
Reviews:
Most Helpful Most Positive Least Positive Newest
Lisa Ramirez
Rating: 3 stars
03/07/2008
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. Read More
Helpful
(16)
David Pagel
Rating: 4 stars
06/02/2009
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! Read More
Helpful
(9)
Jen
Rating: 5 stars
07/14/2009
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. Read More
Helpful
(8)
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Molly
Rating: 4 stars
11/18/2008
I cut way back on the amount of mustard and worcestershire. Read More
Helpful
(4)
Thea McAbbott
Rating: 3 stars
02/11/2009
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. Read More
Helpful
(3)
woozyswife
Rating: 1 stars
02/02/2009
No one in my family liked this dish. Read More
Helpful
(2)
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pookerpup
Rating: 1 stars
03/09/2011
I did not care for this. Read More
Helpful
(2)
amanda
Rating: 2 stars
03/16/2009
Yuck. Had a sweetish processed flavor to it. Read More
Helpful
(2)
Dimetra
Rating: 4 stars
12/30/2015
I didn't have Dijon mustard so I used yellow mustard. I followed the recipe for everything else. I loved it and so did my husband! Read More
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