This baked chicken dish is an unusual infusion of Eastern and Southwestern flavors that's surprisingly quite tasty.
1/2 cup bottled chili sauce
1/4 cup ketchup
1 1/2 teaspoons curry powder
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1/4 teaspoon ground cumin
1 cut-up broiler-fryer chicken
1 cup evaporated milk or heavy cream
Cooked rice for accompaniment
- Spray 10-inch refrigerator-to-oven baking dish with vegetable cooking spray.
- In small bowl, mix together chili sauce, ketchup, curry powder, salt, pepper and cumin. Dip each piece of chicken in mixture and arrange in prepared baking dish. Cover and refrigerate at least 30 minutes.*
- Bake uncovered in 375°F (190°C) oven for 30 minutes. Slowly pour evaporated milk over chicken; bake 30 minutes more, uncovered.
- Serve hot with cooked rice.
Makes 4 servings.
*For do-ahead, chicken may be refrigerated at this point all day or overnight.
Recipe provided courtesy of the National Chicken Council. Used with permission.