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 :).
Another plus is that the two main ingredients in this dish are great for your health. Curry powder’s health benefits include a bit of cancer fighting here and bone boosting there. Ginger isn’t to be left out either. It’s fantastic for various uses including reducing blood sugar and chronic indigestion.
Who’ll Love It?
Curry powder lovers, chicken lovers, those wanting to try something new with these flavours, and of course first timers/veterans who want to avoid “curry bum burn” – my term but yes, its a thing ^_^.
-> You’ll Need <-
These measurements work for 4 – 5 chicken pieces.
- 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: Smell both the curry and ginger (separately) before trying this dish out. Often smells are linked to if we’ll enjoy a taste or not. There is a possibility that if you don’t like the way they smell before or during cooking, you may not enjoy these flavours as a meal. If this is the case, consider substituting curry and ginger, with thyme and paprika.
What’s your fave curry and ginger dish?
Comment below :).