Busy weeknights? Looking for a quick, easy yet delicious weeknight dinner? No problem. I know how easy it is to panic as you think about weeknight dinnertime. Simplify mealtime with this one pot, easy chicken dinner with curry aioli that comes together in a flash. This is one of my go-to recipes when I just don’t have the time or the inclination to cook.
If you want to add more chili powder, go ahead and add. My husband’s favorite part is the creamy gravy of this delicious curry. My friends raved about this chicken dinner as well and they are surprised at how quickly the recipe comes together.
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Weeknight Curry Aioli Chicken
- Total Time: 55 minutes
- Yield: Serves 5
- Diet: Omnivore
Description
One-pan wonder! Moist chicken and tender veggies in a flavorful curry aioli sauce.
Ingredients
- 2 lbs (907 g) chicken leg quarters
- 0.75 cups (178 ml) curry aioli
- 1.5 tsp garam masala
- 0.25 cups (59 ml) ketchup
- Salt
- 3 medium potato, sliced
- 2 medium carrots, sliced
- 0.5 cups (118 ml) mayonnaise
- Dash of cumin powder
- Dash of turmeric
- Dash of red chili powder
- 0.25 tsp fresh ginger, chopped
- 1 garlic clove, minced
- Salt
Instructions
- Mix all curry aioli ingredients.
- Season aioli to taste with salt.
- Cover and chill in the refrigerator for an hour to allow flavors to blend.
- Preheat oven to 350°F (177°C).
- Clean and drain chicken pieces.
- Mix curry aioli, garam masala, ketchup, and salt. Marinate leg quarters in the mixture in the refrigerator for 15 minutes to a few hours.
- Mix in potato and carrot slices.
- Bake covered for 20 minutes. Rotate pieces and bake uncovered for an additional 15-20 minutes, or until chicken is cooked and golden brown.
Notes
- For deeper flavor, marinate the chicken for at least 2 hours, or even overnight.
- If you don’t have curry aioli, you can make your own by blending mayonnaise, curry powder, and lime juice.
- To prevent the vegetables from burning, arrange them around the chicken during the uncovered baking stage.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: Indian-inspired
Nutrition
- Serving Size: 1 leg quarter
- Calories: 450
- Sugar: 10
- Sodium: 600
- Fat: 25
- Saturated Fat: 8
- Unsaturated Fat: 15
- Carbohydrates: 40
- Fiber: 5
- Protein: 35
- Cholesterol: 150
Frequently Asked Questions
What does curry aioli taste like on chicken?
It combines the richness of garlic mayonnaise with warm curry spices like turmeric and cumin. It creates a savory, lightly spiced coating that caramelizes in the oven.
How do I make this truly a weeknight meal?
The prep takes about 10 minutes. Mix the curry aioli, coat the chicken, and roast it. While it cooks, you have 25 to 30 minutes to prepare a side dish or salad.
What cut of chicken works best for this recipe?
Bone-in, skin-on thighs are the most forgiving and stay juicy. Boneless breasts work too, but watch them carefully since they dry out faster. Reduce cooking time by about 5 to 8 minutes for boneless cuts.
