Description
Looking for a quick and easy weeknight chicken dinner? Simplify mealtime with this baked curry aioli chicken that comes together in a flash.
Ingredients
- FOR THE CURRY AIOLI:
- ½ cups Mayonnaise
- ¼ teaspoons Fresh Ginger Chopped
- 1 clove Garlic, Minced
- 1 dash Red Chili Powder
- 1 dash Turmeric
- ¼ teaspoons Salt
- 1 dash Cumin Powder
- FOR THE CHICKEN:
- 2 pounds Medium Size Chicken Leg Quarters
- ¾ cups Curry Aioli (Store Bought Or Homemade)
- 1-½ teaspoon Garam Masala
- ¼ cups Store Bought Or Homemade Ketchup
- Salt, According To Taste
- 3 Medium Potato, Sliced
- 2 Medium Carrots, Sliced
Preparation
For the curry aioli:
1. Mix all the ingredients in a small bowl.
2. Season aioli to taste with salt.
3. Cover and chill in the refrigerator for an hour or so to let flavors blend.
For the chicken:
1. Preheat oven to 350 F (unless you plan to marinate the chicken for longer than 15 minutes; if you do then wait until chicken is fully marinated to heat oven).
2. Clean and drain chicken pieces and put them into a glass baking dish in a single layer.
3. Mix curry aioli, garam masala, ketchup and salt in a small bowl. Add the marinade into the dish with the chicken, toss to coat then marinate in the refrigerator for 15 minutes to a few hours.
4. Mix in the potato and carrot slices. Cover dish with foil.
5. Bake covered for 20 minutes. Remove dish from oven and remove foil. Rotate the chicken pieces and bake uncovered for an additional 15-20 minutes or until chicken is cooked and has a golden color on the outer skin.
Notes:
1. I’ve used other vegetables such as broccoli, cauliflower, etc. in this chicken. Feel free to add your favorite vegetables.
