Baked Curried 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


  • 3 pieces medium tomatoes, unpeeled, thoroughly washed
  • 1 piece red or green bell pepper
  • 2-3 pieces small carrots, unpeeled, thoroughly washed

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


  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.
  4. When boiling commences, start timer to cook chicken for 30 minutes.
  5. While waiting, start heating oven to 320deg.F (160deg. Celsius)
  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.
  7. In still boiling marinade, add in your potatoes, carrots and bell pepper. Boil for 15 minutes.
  8. When veggies are done with boiling, the first 15 minutes of baking chicken is also done simultaneously.
  9. Scoop out boiled veggies and include in the baking pan together with chicken. Sprinkle salt and pepper and little EVOO. All will be baked for the next-and-last 15 minutes.
  10. For sauce, sauté garlic, onion and tomatoes. Pour in enough boiled marinade, milk and your slurry. Bring to boil. Adjust viscosity to your liking by adding marinade and/or further slurry.


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