You are on page 1of 1

*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*

Oven-Baked Curried Chicken


8 - 10 pieces of chicken (skin-on and
bone-in)
Salt and pepper
Oil for spritzing or brushing

Coating for Dredging:


1 cup flour
1/3 cup curry powder (mild or spicy)
3/4 tsp table salt
1/4 tsp black pepper
1/4 tsp cayenne pepper (optional)

About six hours before baking the


chicken, liberally salt and pepper the
pieces of chicken. Place the chicken on
a sheet pan in a single layer and place
the pan in the refrigerator.

After about six hours, remove the chicken from the refrigerator. Preheat the oven to 350F. Line a sided
sheet pan with some heavy-duty aluminum foil. Spray the foil with some cooking spray and set aside.

In a medium bowl, combine the flour, curry powder, 3/4 tsp of table salt, 1/4 tsp black pepper, and
cayenne (if using). Thoroughly dredge each piece of chicken in the flour mixture and place the chicken
on the sprayed sheet pan – skin-side up. Spritz just enough oil on the top of each piece of chicken to
slightly moisten the flour. Alternatively, you could lightly brush or dab on some oil on the top of each
piece of chicken.

Once the oven has preheated, bake the chicken for about 50 minutes for thighs (less for breasts and
even less for wings).

Special Notes:
I prefer to use the same cut of chicken when making this recipe. For example, I prepared this recipe
using all chicken thighs (as pictured here) and they cooked in 50 minutes (to an internal temperature of
170F). If you use all chicken breasts, they will take about 40 minutes (to an internal temperature of
160F). Chicken wings taste GREAT but only need about 30 minutes. I do not like using mixed pieces of
chicken (breasts, thighs, wings, etc) because they cook at different rates and that makes it harder to not
overcook or undercook some of the pieces.

If you are thinking of frying the chicken in a skillet, don't! The curry powder will burn in the oil and you'll
have blackened chicken before it is cooked through. This recipe was not designed for shallow or deep
frying.

*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*
Courtesy of: Vince Altum at http://cookingventures.blogspot.com

You might also like