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Curried Baked Chicken

February 7, 2012


I first created this recipe decades ago, when I was still in college, and I made it many, many times. It fit the bill because all the ingredients were either already in the kitchen I shared with my roommates, or they were inexpensive additions any one of us could pick up on the fly.

The recipe has held up beautifully over time, though now each time I make it I rotate through my assortment of different curry powders, in keeping with my growing Penzeys addiction. (If you don’t know Penzeys you should. Their spices are wonderful.)

Feel free to use any curry powder you like. The results will vary depending on the blend, its heat, etc., but the finished dish will never fail to wow you. And if you’re cooking for a crowd, this doubles perfectly.

You’ll Need:

6 pieces of chicken

2/3 cup apricot preserves

1 tbs Dijon mustard

1 tbs lime juice

1 tbs soy sauce

1 tbs sugar

1 tbs curry powder (I used the Singapore blend most recently, which has a lovely lemon peel component, but these other curries are great too.)

1 tsp powdered ginger

1 tsp salt

1/2 tsp pepper

Heavy duty aluminum foil

A roasting pan large enough to accommodate the chicken in one layer

A mini prep food processor or blender, or just a mixing bowl and a fork


1. Line the roasting pan with the heavy duty foil.

2. Put the chicken in the pan.

3. In a mini prep, blender or mixing bowl, combine all the other ingredients until they are well blended.

4. Pour over the chicken, and turn the chicken in the sauce to coat each piece well on both sides.

5. Make sure the chicken is skin side up, then cover the pan with another piece of heavy duty foil, crimping the sides to create a tight seal.

6. Bake covered at 375 for 45 minutes.

7. Then remove the cover and broil the chicken on the top until it’s well browned.

8. You’ll see that the sauce will have thickened and separated from the fat released from the chicken. This makes it easy to spoon the thickened sauce over the chicken when you serve it.


From → Chicken

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