Baked Curried Chicken
(CHICKEN MARINATED AND PARBOILED IN CURRY MIX BAKED TO A DIFFERENT FINISH)
grilling, baking, roasting etc. finishing off to desired end result.
That said, I wanted to “come-up” with a novel one which will be loved even by my grand kids Hurriedly scanned my formula files for making curry powder. Unfortunately, 1 herb and 1 spice are not that readily available in local marts.
Check their site: http://www.simplyorganic.com/
(you buy-you help others)
This is a new dish approach for chicken.
- 3 pieces fully cleaned CLQ (Chicken Leg Quarter)
MARINADE MIX:- 1.5 liters tap water
- 25 grams curry powder
- 10 grams salt (any)
- 5 grams ground black pepper
- 4 grams brown sugar
- OPTIONAL 3 grams MSG
BAKING NEEDS:- 30 ml. EVOO (Extra Virgin Olive Oil)
- salt and pepper
GARNISH:- 3 pieces medium tomatoes, unpeeled, thoroughly washed
- 1 piece red or green bell pepper
- 2-3 pieces small carrots, unpeeled, thoroughly washed
FOR CURRY SAUCE:- 10 ml. EVOO
- 30 ml. fresh milk
- 10 grams corn starch dissolved in tap water (slurry)
- 1 small tomato, sliced
- 1 small white onion, thinly sliced
- 4 cloves crushed fresh garlic
- Please check below procedures.
1. In marinating container dissolve unto water ALL of the marinade mix ingredients giving it active stirring to prevent lumping.
2. Set in the 3 CLQs and ref-marinate for 2 hours (NOT FREEZER)
3. After 2 hours transfer marinade and chicken into wok. Bring to boil. About 8 minutes.
6. When done with boiling, very carefully, to prevent breakages and slits, scoop out boiled chicken and place in baking pan (continue boiling the marinade-this will be used later). Sprinkle with EVOO and pop in into oven. This will be baked for (1st)15 minutes alone and another (2nd)15 minutes with veggie garnish.
All will be baked for the next-and-last 15 minutes. DONE.
Bring to boil. Adjust viscosity to your liking by adding marinade and/or further slurry. Woolah. DONE.
Enjoy your BAKED CURRIED CHICKEN