Curry Marinade for Chicken

This Curry Marinade for Chicken, inspired by a dish from my mother-in-law’s repertoire, has become a personal favorite. Wednesday dinners at her place were a regular affair, and this dish consistently topped my request list whenever she’d ask (which was often!) To align with Whole30, I’ve swapped honey for dates, imparting that sweet flavor. This healthy marinade recipe makes the chicken is oh-so-juicy and the skin is crispy and delicious! Lemon Chicken Gnocchi with Brussels is another winner winner chicken dinner!

Why You’ll Love This Recipe

Beyond the sentimental value, this recipe is hearty and wholesome without sacrificing taste. The curry marinade uses dates to pull in some sweetness in-lieu of honey. And marinating chicken before roasting yields the most juicy chicken and perfectly crispy skin – it’s a combination that makes this curry marinade for chicken a versatile and enjoyable choice for everyone.

Ingredients You Will Need

Whole Chicken: roasting a whole chicken creates the most tender and juicy results as the bird cooks evenly, preserving its natural juices. I love Grass Root Coop for their pasture raised organic chicken.

Onion: act as a rack for your chicken to sit on to roast!

Baby Potatoes: roasting potatoes alongside a whole chicken in a pan allows them to absorb the flavorful juices, becoming tender and infused with the overall flavors of this curry chicken.

Carrots: keep the carrots in larger pieces when cooking them alongside a whole chicken. This will help the carrots to caramelize and develop a slightly sweet flavor.

Medjool Dates: provide a natural sweetness, as and a rich, caramel-like flavor.

Garlic: incorporating garlic adds a savory note that enhances the dish with its bold and aromatic flavor.

Curry Powder: is a blend of spices, typically made from made from a mix of spices such as turmeric, coriander, cumin, fenugreek, and other aromatic ingredients. If you love curry powder like I do, don’t hold back – add a heaping amount to your marinade!

Dijon Mustard: Noble Made mustard is my preferred mustard brand. Using this mustard imparts a subtle tanginess but also adds a vinegary note.

Salt and Pepper: salt enhances the overall flavor of the dish and ground black pepper adds a gentle heat.

Onion Powder: adds a sweet and savory flavor to certain dishes that you can’t get from fresh onions.

Water: if the marinade becomes too thick, add water gradually until it reaches your desired consistency.

Instructions

Preheat the oven: to 375˚.

Combine ingredients for the marinade: in a high-speed blender, combine and blend until smooth. If the marinade becomes to thick, add some water to thin it out to be your desired consistency.

Rub the marinade all over: gently lift the chicken skin on the breast by sliding fingers under the skin. Rub the curry chicken marinade under the skin and over the entire outside of the chicken, including on the chicken thighs and chicken breasts.

Prepare the roasting pan: by placing the onions in the center to act as a “rack” for the chicken.

Add the chicken to the pan: over the onions.

Place the potatoes and carrots: around the chicken.

Roast: the chicken for approximately 2 hours for a 5 lb chicken. The thickest part of the chicken should reach an internal temperature of 165˚F. Cooking times may vary based on the size of your chicken (smaller chickens will require less cook time).

Recipe Tips and Tricks

Extend the marinating time: Allow the chicken to marinate for an extended period before placing it in the oven. This not only enhances the flavor profile but also allows the marinade to penetrate the meat, contributing to its tenderness during roasting.

Optimal Cooking Temperature: A roasting temperature of 375°F is considered optimal for chicken as it strikes a balance between achieving a crisp, golden-brown skin and ensuring the meat cooks thoroughly and evenly.

Recipe Variations

Coconut curry chicken: Introduce a tropical twist by incorporating coconut milk into your curry marinade. The creamy texture and mild sweetness of coconut complement the spices in the curry, creating a rich and flavorful marinade for the chicken. You could also use a greek yogurt to marinate the chicken, too.

No blender? If you don’t have a blender, no worries! You can mix up this marinade using a food processor or an immersion blender.

Try different cuts of chicken: If a whole chicken isn’t available or roasting it whole seems overwhelming, you can alternatively use this marinade for boneless skinless chicken thighs or boneless skinless chicken breasts, too!

Storage Tips

The roasted curry chicken can be stored in the fridge for 4-5 days when placed in a sealed airtight glass container, and it’s freezer-safe for up to 6 months.

FAQs About Curry Marinade for Chicken

How to tenderize chicken for curry?

For the juiciest and most tender chicken, make sure to thoroughly rub the whole bird with the marinade, ensuring you get underneath the skin as well!

Can you put raw chicken straight into a curry?

Yes! Marinating raw chicken in this chicken marinade recipe is a common practice. Ensure the chicken is marinated before placing it in the oven for this recipe. However, avoid adding extra marinade on top of the cooked chicken if it hasn’t been baked off, as it will not be considered safe to consume. If there are pan juices from roasting, those can be safely drizzled over your roasted chicken.

What makes chicken curry taste better?

A generous amount of seasoning is recommended. The chicken serves as a neutral base for the marinade flavors, so be sure to include all the seasonings, including salt and pepper, to enhance the curry marinade. Additionally, be mindful that increasing the amount of water will dilute the flavors, so consider this when adding water to the marinade to thin it out.