Baked Chicken Curry Flavor Fest Recipes

BAKED CURRY CHICKEN RECIPE

Baked Curry Chicken Recipe image

Enjoy this Baked Curry Chicken recipe! Bake chicken pieces in a sauce flavored with onion, curry powder, garlic, coconut and apple for a delicious entrée.

Provided by My Food and Family

Categories Recipes

Time 1h

Yield Makes 5 servings.

Number Of Ingredients 13

Ingredients

1/4 cup flour
1/2 tsp. salt
1/4 tsp. pepper
2-1/2 lb. chicken pieces (white and dark meat)
2 Tbsp. butter or margarine, divided
1 cup coarsely chopped apples
1/2 cup chopped onions
3/4 cup BAKER'S ANGEL FLAKE Coconut, divided
1 clove garlic, minced
2 tsp. curry powder
1 Tbsp. flour
1-1/2 cups chicken broth
3 cups hot cooked rice

Steps:

Preheat oven to 450°F. Mix 1/4 cup flour, the salt and pepper in medium bowl. Add chicken, one piece at a time; turn to evenly coat both sides. Place, skin-sides up, in single layer in shallow baking pan. Dot with 1 Tbsp. of the butter. Bake 15 to 20 min. or until chicken begins to brown.
Meanwhile, melt the remaining 1 Tbsp. butter in medium saucepan on medium-high heat. Add apples, onions, 1/4 cup of the coconut, the garlic and curry powder. Cook and stir until onions are tender but not browned. Stir in 1 Tbsp. flour and the chicken broth; bring to boil. Remove from heat. Reduce oven temperature to 350°F.
Pour sauce over chicken; sprinkle with the remaining 1/2 cup coconut. Bake 20 to 25 min. or until chicken is cooked through (180°F). Spoon rice onto serving platter; top with the chicken and sauce.

Nutrition Facts : Calories 680, Fat 33 g, SaturatedFat 14 g, TransFat 0 g, Cholesterol 150 mg, Sodium 680 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 48 g

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 Indian Recipes

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

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 Indian Recipes

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

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 Indian Recipes

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

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 Indian Recipes

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

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 Indian Recipes

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

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