Sunny's Lemon Curry Chicken

Submitted by Baby Kato

"This is the best baked chicken you have ever had. Once you taste this, you will be hooked. The secret ingredient is the cornflake crumbs. A recipe from a friend's mom. I'm still saying thank you 15 years later."

 

• Ready In: 1hr 10mins
• Ingredients: 10
• Serves: 4

ingredients

• Sauce may be doubled

• 1⁄2 cup sugar
• 4 tablespoons lemon juice
• 1 1⁄2 teaspoons curry powder
• 1⁄2 teaspoon salt
• 1⁄2 teaspoon pepper
• 1⁄2 teaspoon paprika
• 1⁄2 teaspoon garlic powder
• 1 egg, beaten
• 1 cup corn flake crumbs
• 1 chicken (cut up) or 1 assorted chicken piece, your choice

directions

1. Put first 7 ingredients in small covered container.
2. Let sit overnight, at room temperature.
3. Dip chicken pieces in egg.
4. Next dip in cornflake crumbs.
5. Place skin side down on a piece of tinfoil on pan. (easier for cleaning pan)
6. Bake 400 degrees for 1/2 hour - turn and BASTE with sauce for another 1/2 hour or until chicken is tender.

Reviews

[gingko]

I doubled the sauce, let it sit overnight, then marinated my chicken in the sauce. Baked it without the cornflakes. It was moist and delicious! Whole family loved it. Will make again for sure. Served curried quinoa with carrots, dates and pecans on the side.

 

[Chef floWer]

Yum! Delicious moist chicken, when planned to make this chicken at first I didn't see that high amount of sugar in the recipe. Not being a sweet tooth I was so worried that it was very sweet, however after tasting it the "sugar" wasn't the main flavour in the recipe. The sugar caramelised the chicken coating which made it crispy on the outside, the rest of the ingredients added yummy flavours to the chicken. The flavour was yummy and easy to prepare. Thank you Baby Kato

 

[Bergy]

I make it a poicy to eat skinless chicken and use Splenda in place of sugar BUT tonight I did neither I made this chicken exactly as the recipe reads and am I ever glad I did - It is wonderful. The cornflake/sugar glaze forms a crunchy slightly chewy crust around the chicken sealing the chicken resulting in a nice moist chicken . I loved it but will refrain for a while before making it again. I am not a sweet eater and did not find the glaze too sweet. The Lemon/curry seem to balance it. Thanks Baby Kato for steering me to one of your favorite chicken recipes that is now a favorite of mine too

 

[Ducky]

Awesome chicken! This smelled so good while cooking and tasted even better at the table. I made 1 1/2 times the sauce for 3 chicken breasts. The sugar seemed like a lot but it worked okay (although I will try cutting back next time). I used sweet mild curry and it still had some kick to it. DH LOVED it! I only added the sauce for the last 1/2 hour of baking. Only problem was some of the cornflakes stuck to the foil when I had to turn the chicken. And the foil is a must. Thanks for a keeper!

 

[breezermom]

Amazing! I used thin sliced skinless chicken breasts, and halved the cook time. Love the blossom of warmth on my tongue when I took a bite!! I know this would be better with skin on, but trying to cut some fat out right now. No leftovers tonight!!