BAKED CHICKEN CURRY FLAVOR-FEST

Baked Chicken Curry Flavor-Fest image

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.

Provided by ChefNYC

Categories World Cuisine Recipes Asian Indian

Time 2h50m

Yield 10

Number Of Ingredients 8

Ingredients

1 ½ cups Dijon mustard
⅔ cup Worcestershire sauce
6 tablespoons chili powder
¼ cup ground cumin
2 tablespoons ground ginger
1 teaspoon ground turmeric
10 pounds bone-in chicken pieces
6 cloves garlic, minced

Steps:

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 : Calories 652.7 calories, Carbohydrate 16.2 g, Cholesterol 194.3 mg, Fat 35.6 g, Fiber 2.1 g, Protein 62.5 g, SaturatedFat 9.8 g, Sodium 1317.2 mg, Sugar 2.3 g