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My review
Baked Chicken Curry Flavor-Fest
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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Ingredients
2 h 50 m servings 653 calsOriginal recipe yields 10 servings (10 pounds)
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Directions
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Prep
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Cook
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Ready In
- 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.
Nutrition Facts
Per Serving: 653 calories; 35.6 g fat; 16.2 g carbohydrates; 62.5 g protein; 194 mg cholesterol; 1317 mg sodium. Full nutrition
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Reviews
Read all reviews 1013 Ratings
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Most helpful positive review
5/26/2009
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 d...
Most helpful critical review
3/7/2008
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...
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3/7/2008
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...
5/26/2009
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 d...
7/11/2009
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 o...
2/10/2009
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...