Best Curry Chicken Ever

This is a Mink family recipe. You will never use another curry recipe again. Be prepared for the flavors to envelope you.


Bread Crumbs
2 eggs

1 cup lemon juice
2 cups sugar
1 tablespoon paprika
1 teaspoon black pepper
1/2 tablespoon curry pepper spice
1/2 teaspoon salt


Brush chicken with egg and coat with bread crumbs. Cover and bake at 350′ for 1/2 hour.
Remove from oven and pour sauce over chicken. Cover and bake an additional 1/2 hour.
Remove cover and bake uncovered until desired readiness.

~ Recipe submitted by Faigy Scheiner

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9 thoughts on “Best Curry Chicken Ever”

  • Is curry pepper spice the same as curry powder? Also, how much chicken does this cover? Are cutlets or bone-in chicken better?

  • I asked Faigy the above questions and she responded with the following:

    “I use chicken pieces on the bone, cut into quarters or into 8 pcs. This recipe is enough to cover two full chicken (16 pcs) I usually use bottoms. It can be made with tops of course. And for cutlets, same recipe but you just bake it for less time and keep eye on it.

    It is a lot of sugar – 2 cups, that’s what gives it the sweetness to combine with the tartness of the lemon juice and the black pepper and curry. Also, curry power and curry pepper spice is the same thing.”

    Hope it clears up the questions you had!

  • To respond to all questions:
    1) This recipe works best with chicken on the bone cut into pieces but it is also yummy on cutlets – if doing cutlets, be sure to bake it for a shorter time and check on them (approx. 1/2 hr)
    2) The recipe is enough for 2 whole chickens cut into pcs.
    3) It does use 2 cups of sugar and it is heaven! it doesn’t taste too sweet because of the flavors from the spices and lemon juice
    4) curry power and curry pepper spice are the same thing

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