Baked Chicken Curry Flavor-Fest

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.

• Preparation Time: 10 mins
• Cooking Time: 40 mins
• Total Time: 50 mins
• Calories: 653 Calories

Ingredients

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

Recipe Instructions

Step 1

Preheat oven to 450 degrees F (230 degrees C).

Step 2

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.

Step 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.

Step 4

Bake in preheated oven until the juices run clear, 40 to 45 minutes.