These baked curried chicken pieces are great served as a light finger meal, accompanied here by a nice bowl of peach chutney for dipping ! (Note - I did burn these a little when I cooked them but posted the photo anyway - after all, we all make cooking mistakes & what's a few burnt chicken drumsticks between friends, anyway, hey ?!) The author of this recipe suggests serving these “for those gossipy evenings around the fire” with bread, salad & lots of paper napkins.
These are an ideal finger/snack type food and this recipe would work really well if you used chicken wings – they’d make a great snack or cocktail party dish and would also go down a treat, served cold, in a lunchbox. They are not too hot, and great served with some nice fruit chutney on the side. We ate ours as a light supper.
(I have included measurements in the equivalent tablespoons & teaspoons for those of you who don’t work in ml’s. The 'official' name of this recipe is "Baked Curry Chicken" but I changed the blog post title above, to reflect what I felt describes it better).
Baked Curry Chicken (from “More Food With Flair” by Lynn Bedford Hall)
1,2 kg’s Chicken pieces (+- 3 lb's) - I used drumsticks, but chicken wings would work really well too
50 ml Oil (3 tablespoons & 1 teaspoon)
12,5 ml Curry Powder (2 ½ teaspoons)
25 ml Lemon Juice (2 tablespoons & 2 teaspoons)
12,5 ml Honey (2 ½ teaspoons)
2 ml Turmeric (1/2 teaspoon)
10 ml Garlic Salt (2 teaspoons)
Chutney (to taste)
Mix all the ingredients together & pour over the chicken pieces. Leave to marinade for around 4 hours, turning occasionally. To bake, place on rack (skin side down). Pour a little water under the rack to prevent scorching. Moisten with some of the marinade and bake at 160’C/325’F/Gas Mark 3 for 45 minutes, turning occasionally. Moisten with remaining marinade and bake for another 15 minutes. Then spread each piece with chutney (to taste - about 5 ml’s/1 teaspoon per piece) and return to the oven for about 30 minutes until done.
These are an ideal finger/snack type food and this recipe would work really well if you used chicken wings – they’d make a great snack or cocktail party dish and would also go down a treat, served cold, in a lunchbox. They are not too hot, and great served with some nice fruit chutney on the side. We ate ours as a light supper.
(I have included measurements in the equivalent tablespoons & teaspoons for those of you who don’t work in ml’s. The 'official' name of this recipe is "Baked Curry Chicken" but I changed the blog post title above, to reflect what I felt describes it better).
Baked Curry Chicken (from “More Food With Flair” by Lynn Bedford Hall)
1,2 kg’s Chicken pieces (+- 3 lb's) - I used drumsticks, but chicken wings would work really well too
50 ml Oil (3 tablespoons & 1 teaspoon)
12,5 ml Curry Powder (2 ½ teaspoons)
25 ml Lemon Juice (2 tablespoons & 2 teaspoons)
12,5 ml Honey (2 ½ teaspoons)
2 ml Turmeric (1/2 teaspoon)
10 ml Garlic Salt (2 teaspoons)
Chutney (to taste)
Mix all the ingredients together & pour over the chicken pieces. Leave to marinade for around 4 hours, turning occasionally. To bake, place on rack (skin side down). Pour a little water under the rack to prevent scorching. Moisten with some of the marinade and bake at 160’C/325’F/Gas Mark 3 for 45 minutes, turning occasionally. Moisten with remaining marinade and bake for another 15 minutes. Then spread each piece with chutney (to taste - about 5 ml’s/1 teaspoon per piece) and return to the oven for about 30 minutes until done.
