Baked Chicken Curry Flavor-Fest
Serves: 6
Jadyn Kohler
1 January 1970
Based on User reviews:
52
Spice
40
Sweetness
49
Sourness
37
mins
Prep time (avg)
4.8
Difficulty
Ingredients:
1.5 cups
Dijon Mustard2 cup
Worcestershire Sauce6 tbsps
Chili Powder1 cup
Ground Cumin2 tbsps
Ground Ginger1 tsp
Ground Turmeric6 cloves
Garlic (minced)Directions:
1
Whisk together the mustard, Worcestershire sauce, chili powder, cumin, ginger, and turmeric in a large bowl
2
Add the chicken to the bowl and toss until they are evenly coated
3
Scatter the minced garlic over the chicken and toss again
4
Cover and refrigerate 2 hours
5
Preheat oven to 450 degrees F (230 degrees C)
6
Arrange the chicken pieces with the skin side facing up in a single layer in baking dishes or roasting pans
7
Pour the remaining marinade over the chicken
8
Cover with aluminum foil
9
Bake in preheated oven until the juices run clear, 40 to 45 minutes