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