Baked Curry Chicken Pieces

    2 hours 50 minutes

    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.

    13 people made this

    Serves: 10 

    • 1 1/2 cups Dijon mustard
    • 2/3 cup (170ml) Worcestershire sauce
    • 6 tablespoons chilli powder
    • 1/4 cup ground cumin
    • 2 tablespoons ground ginger
    • 1 teaspoon ground turmeric
    • 4.5 kg chicken pieces with bones
    • 6 cloves garlic, minced

    Preparation:10min  ›  Cook:40min  ›  Extra time:2hours marinating  ›  Ready in:2hours50min 

    1. Whisk together the mustard, Worcestershire sauce, chilli powder, cumin, ginger and turmeric in a large bowl. Add the chicken pieces 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.
    2. Preheat oven to 230 degrees C.
    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 aluminium foil.
    4. Bake in preheated oven until the juices run clear, 40 to 45 minutes.

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    Reviews in English (10)


    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. Will make it again, but keep tweaking a bit until satisifed.  -  07 Mar 2008  (Review from Allrecipes USA and Canada)


    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 did not marinate the chicken over night. We simply mixed together the ingredients, and spread them over a few pieces of provolone cheese which we put on top of the chicken before popping it into the oven. It came out smelling great and went well with green beans. Thanks!  -  26 May 2009  (Review from Allrecipes USA and Canada)


    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 of the dish. It was wonderful!! Had it with broccoli, cauliflower, and rice.  -  11 Jul 2009  (Review from Allrecipes USA and Canada)