JA Curry Chicken (dark meat) cooked in the oven

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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 290.5
  • Total Fat: 8.4 g
  • Cholesterol: 80.6 mg
  • Sodium: 392.4 mg
  • Total Carbs: 31.1 g
  • Dietary Fiber: 6.0 g
  • Protein: 23.9 g

View full nutritional breakdown of JA Curry Chicken (dark meat) cooked in the oven calories by ingredient
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This is a dish made with dark meat. Thighs and legs or full leg pieces. This is a dish made with dark meat. Thighs and legs or full leg pieces.
Number of Servings: 8


    Remove the skin and fat from the chicken legs and thighs. Clean chicken with lemon or lime and cold water. Rince and cut into smaller pieces.

    Put the wet chicken in a large bowl and add all the dry seasonings, diced onions, garlic and olive oil.

    Rub the ingredients into the chicken pieces well. Please use gloves because the curry stains. If you don't want to use gloves then tongs or a spoon will do.

    Cover the bowl with plastic wrap and let it marinade in the fridge for at least 4 hours or over night for best results.

    If time does not permit it's ok. Just skip that step and continue.

    Preheat oven to 350 degrees.
    Put the chicken in a roasting pan to cook slowly in the oven. Make sure you spread it evenly in the pan and cover it.

    Let the chicken dry out with the ingredients in the oven before adding the water. Watch and stir occasionally.

    Clean, peel, and cut up potatoes in small pieces. Add some more water if needed to the roasting pan. Put the potatoes in and stir after 30 min of cooking time, or less if the potatoes are cut really small.

    Cook with the cover on until 15 min before the end of cooking time. Cook uncovered to darken or brown the chicken. Taste the gravy and add extra dry ingredients if you desire during the final 15 min of cooking time.


Serving Size: 8

Number of Servings: 8

Recipe submitted by SparkPeople user ICANDI4U.

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