This healthy version of an Indian favorite is perfect when you’re crunched for time.

Prep Time:    5 minutes

Serves:           Four


  • 3 Tbs. coconut oil, melted
  • 2 Tbs. mayonnaise
  • 2 Tbs. lemon juice
  • 2 tsp. high quality curry powder
  • 1 tsp. ground ginger
  • ¾ tsp. sea salt
  • Fresh ground pepper or cayenne pepper, to taste
  • 2 lbs. chicken legs or thighs, skin-on, bone-in (may use skinless,boneless thighs)


  • Preheat oven to 400°F.
  • In small bowl, combine coconut oil, mayonnaise, lemon juice, curry powder, ginger, salt, and pepper, and whisk to form a smooth sauce.
  • Arrange chicken in roasting pan or casserole dish. Generously brush tops and sides of each piece with sauce.
  • Roast until golden brown and cooked through, about 40 minutes.


This is a terrific dish for batch cooking. Consider doubling up the recipe and making it on Sunday for grab-and-go chicken all week. Chop up leftover chicken with a little mayo and lemon juice for a delicious chicken salad or reheat whole pieces for a quick warm and tasty meal. (The toaster oven, unlike the microwave, will keep the skin crisp.) Enjoy!

Share this post?


Recent Posts

What is Organic?

From the USDA website, condensed by Harrison Moore, translated by Malachi Morris, Georgetown Market Staff WHAT IS ORGANIC? From the USDA website, condensed by Harrison

Read More »