Normally I add curry leaves into curries and stir fried veges whenever I prepare food with an Indian touch. However, I have not ventured into baking chicken with a similar angle, that is with curry leaves. So here comes my baked chicken recipe with reaching out to curry leaves and also curry powder at the same time. Both of these ingredients are awesome in enhancing the flavours and aroma. The juices of ginger, garlic and onion does booze up the taste further. Ginger is the must for me when cooking meat because this ingredient does a wonderful job of removing the smell and odour for meat. I paired the baked chicken with lettuce leaves and some slices of cucumber but if you would enjoy these baked chicken with other veges, go ahead and give it a shot.
2 pieces ( about 350g) of chicken breast (with bones)
1 tbsp meat curry powder
3 sprigs curry leaves - roughly shredded
1 tbsp ginger juice
1/2 tbsp garlic juice
1 tbsp onion juice
salt to taste
2 tbsp oil
Stir and mix the chicken pieces with all the ingredients except oil.
With a fork, piece chicken to allow the ingredients to sip through.
Marinate for at least 4 hours.
Pour oil into a baking pan and place the chicken pieces inside with the marinated ingredients intact.
Bake on a preheated oven (10 mins) for about 50 mins or until chicken is cooked and crispy on the outer layer.
Served on a bed of lettuce leaves with some slices of cucumber (optional)