My Curry & Ginger Baked Chicken is a simple recipe. True story. It’s also easily modifiable, so even if you’re not a fan of these flavours, you can change ingredients to suit your tastes :).
I used Barbadian prep techniques for chicken, as you’ll see in most recipes that are chicken-related. As found, for example, in my post: How to Season Chicken (works for freezing too).
Who’ll Love It?
Chicken lovers, curry lovers, ginger lovers, those who want to try a new combo for their chicken seasoning, and anyone who loves baked chicken all day, any day ^_^. Side note: Ginger is pretty good for you and curry powder has nutritional benefits as well. Used together they deliver a welcome healthy kick :).
-> You’ll Need <-
These are estimated measurements as I seasoned to taste for this recipe.
- Chicken (I used two (2) leg and thigh pieces.)
- 1 tbsp curry powder
- 1.5 tbsp minced ginger
- 1/4 cup chopped spring onions (regular onions can work too).
- 1 tsp black pepper
- 1 tsp salt
- Optional: 1.5 tbsp butter/margarine
- Note: Your measurements will vary based on how much chicken you’re seasoning. I wanted an intense flavour with these pieces pictured here, but didn’t go overboard. However, if you want milder versions of these flavours, you can stick to the measurements here for up to five (5) or so pieces of chicken.
-> Getting it Done <-
- Step 1: Gather all your ingredients.
- Step 2: Preheat your oven between 180 – 200 degrees Celsius.
- Step 3: One by one, add the ingredients to your chicken – the order doesn’t matter.
- Step 4: Work seasoning into your chicken. (You can learn how to season chicken here.)
- Step 5: Put your chicken in a size appropriate pan (based on how much you’re making).
- Optional Step: Put dollops of margarine/butter. (Not necessary, just a little thing we always did in Barbados to bring out the richness in the chicken some more ^_^.)
- Step 6: Cover with foil and place in the oven for about half hour before checking. (Once again, the amount of chicken you make at a time will determine if cooking time is shorter or longer.)
- Step 7: Remove the foil and pierce the chicken making sure its juices run clear (yay almost there!).
- Step 8: Put the uncovered chicken back into the oven for about five (5) minutes. It should brown pretty quickly now, so flip take it out and flip letting the other side brown for about five (5) minutes too.
- Step 9: Remove and serve immediately, or later – up to you :).
- Note: For a quicker bake, skip Step 6 which cuts down baking time by about half :).
Difficulty Level? Easy!
First-timers Note: I recommend trying this recipe with chicken breasts. These are simpler chicken cuts and you can test both your seasoning and chicken baking skills with ease :). If you use chicken breasts, consider slicing small cuts across the surface of the meat to allow seasoning to seep even deeper. Yum!
Love the recipe? Would you modify? Share in the comments below :)!