By Jehan Yusoof  |  Updated September 27, 2026  |  ★ be the first to rate this recipe | 

Baked curry chicken quarters, marinated in tamarind, curry powders and baked until golden, then finished in the oven in a spiced coconut milk gravy.
These are the easiest way to put dinner on the table without standing over the stove.

★★★★★
If you try this, I’d love to know how it turned out. Just tap the stars in the recipe card; it helps other cooks find this recipe.

Why this recipe works

The deep cut in the chicken quarters lets the tamarind and spices reach the meat.
The first bake without the liquid sets the marinade and turns the top golden.
Adding the coconut milk halfway through the marinade turns it into the gravy that the chicken finishes in.
You get a golden top and a thick curry sauce full of flavour in one dish.

Ingredients for baked curry chicken quarters

You’ll find the exact quantities in the recipe card below.

• Chicken leg quarters: thigh and drumstick in one piece, skin removed. New to the cut? See how to cut a whole chicken.
• Tamarind pulp: gives the chicken the tangy flavour. Use lime juice as a substitute.
• Coriander, cumin, curry powders and red chilli powders make the spice base. Adjust the chilli powder to suit you.
• Cooking oil, minced ginger-garlic, salt to season, green chillies and cardamom are other ingredients that are used as flavour enhancers and for aroma.
• Coconut milk: added after the first bake to make the gravy. The coconut milk includes the leftover marinade to maximise the flavour.
• Honey or sugar: optional for a little sweetness

Tips and suggestions for juicy baked chicken quarters

• Defrost chicken completely and safely before marinating them.
• Marinate for at least 2 to 3 hours. If you want to serve this chicken recipe for dinner, then marinate the chicken early and refrigerate.
• Make sure there is adequate seasoning.
• You can increase the amount of coconut milk to add extra gravy and taste it for salt before you pour it over the chicken.
• You can use chicken breasts, thighs or legs.
• Use a thermometer; the chicken is done when the thickest part near the bone reads 74°C/165°F.

What you will need in the kitchen

• Bowl to marinate the chicken.
• Large baking pan or Pyrex dish that can accommodate the chicken quarters(9 x13 or even larger baking dish).
• Oven mittens
• Tongs

How to Make Baked Curry Chicken Quarters

PHOTO TUTORIAL

Marinate the chicken

Place the clean, skinless chicken quarters over a flat surface, and make deep cuts into the meat.
Place them in a large bowl or tray.
Add the minced ginger, garlic, coriander powder, cumin powder, curry powder, red chilli powder, lightly bruised cardamom, tamarind, oil, and salt to season.
Use a disposable glove to combine all the ingredients with the chicken parts.
Cover and refrigerate the marinated chicken parts for at least 2 to 3 hours.

Bake the chicken quarters

Remove the chicken quarters an hour before baking time to reach room temperature.
Preheat oven to 180°C/350°F.
Place the chicken parts flat on the baking tray or Pyrex dish. Brush some oil on the surface of the chicken quarters.
Save any marinade left in the bowl to use later.
Bake for 15 minutes or until crispy and golden on top.
Once the chicken quarters are baked, flip the chicken over and remove the pan from the oven.
Set aside and make the coconut gravy.

Bake with coconut milk

Pour in the coconut milk marinade bowl, and collect all the marinade.
Adjust the coconut milk gravy to suit you, adding extra red chilli powder and spices, etc.
To make the chicken sauce a little sweeter, add 2 to 3 teaspoons of honey or sugar.
Pour the coconut milk gravy over the chicken leg quarters, and readjust the chicken pieces.
Bake the chicken for 30 minutes, flip them over again and bake for another 20 minutes.
Remove from the oven, rest for 5 minutes and serve.

FAQ: Baked curry chicken quarters

• What other ingredients can I add to the baked chicken recipe?
  • Add cubed potatoes, carrots, parsnip, cauliflower, and bell peppers for a complete meal. You can add coriander leaves and parsley as garnishes to the dish.

• How do I cook this baked chicken recipe for two to three people?
  • This recipe calls for 5 chicken leg quarters.
  • To serve 2 to 3 people, simply reduce the ingredients in half.

What to serve with baked curry chicken quarters

• Serve with rice
  • Coconut rice
  • Plain white rice
  • Sri Lankan Yellow Rice (turmeric rice)
  • Ghee rice (nei choru)

• Serve with Roti and Breads
  • Garlic bread
  • Roast paan (bread recipe)
  • Poori (deep-fried Indian bread)
  • Sri Lankan paratha (godamba)roti
  • Egg roti/paratha

• Vegetable sides
  • Green beans in garlic brown butter
  • Boiled vegetables

More Baked chicken recipes

• Teriyaki marinade baked chicken
• Baked chicken legs (drumsticks)
• Baked chicken curry with lemongrass
• Baked lemon chicken
• Baked lemon chicken mushroom in coconut milk.

Watch more recipes on my YouTube channel

Continue to Content

Baked curry chicken quarters in coconut milk gravy (easy oven recipe)

Yield: 5

Prep Time: 15 minutes

Cook Time: 1 hour

Additional Time: 1 hour

Total Time: 2 hours 15 minutes

Baked curry chicken quarters.
Skinless chicken quarters marinated in tamarind and curry powder spices, baked until golden and juicy, then finished in a spiced coconut milk sauce

No Ratings

Print

Ingredients

• 5 chicken quarters skin removed
• 2 tablespoons of oil (coconut oil or a light oil)
• 1 tablespoon of finely minced ginger
• 1 tablespoon of finely minced garlic
• 3 tablespoons of coriander powder
• 2 tablespoons of cumin powder
• 2 teaspoons of curry powder
• 2 teaspoons of red chilli powder
• 1 tablespoon of tamarind pulp (substitute with 1/4 cup tamarind juice or 2 tablespoons of lime juice)
• Salt to season
• 1 green chillies chopped (optional)
• 3 cardamom lightly bruised
• 1 cup of coconut milk (reduce to 1/2 a cup for a more roasted finish and lesser gravy)
• 2 tablespoons of honey/sugar (optional)

Instructions

Marinating the chicken

1. Place the clean skinless chicken quarters over a flat surface, and make deep cuts into the meat.
2. Place the chicken quarters in a large bowl or tray.
3. Add oil (2 tablespoons), minced ginger (1 tablespoon), minced garlic (1 tablespoon), coriander powder (3 tablespoons), cumin powder (2 tablespoons), curry powder (2 teaspoons), red chilli powder (2 teaspoons), slightly bruised cardamom(3), tamarind (1 tablespoon), green chillies (1 optional), and salt to season.
4. Use a disposable glove to combine all the ingredients with the chicken parts.
5. Cover and refrigerate the marinated chicken parts for at least 2-3 hours.

Baking curry chicken quarters

1. Remove the chicken quarters an hour before baking time to reach room temperature.
2. Preheat oven to 180C/350F.
3. Place the chicken parts flat on the baking tray or Pyrex dish. Brush some oil on the surface of the chicken quarters.
4. Save any marinade left in the bowl to use later.
5. Bake for 15 minutes or until crispy and golden on top.
6. Once the chicken quarters are baked, flip the chicken over and remove the pan from the oven.
7. Set aside and make the coconut gravy.

Bake with coconut milk

1. Pour in the coconut milk marinade bowl, and collect all the marinade.
2. Adjust the coconut milk gravy to suit you, adding extra red chilli powder and spices, etc.
3. To make the chicken sauce a little sweeter, add 2 to 3 teaspoons of honey or sugar.
4. Pour the coconut milk gravy over the chicken leg quarters, and readjust the chicken pieces.
5. Bake the chicken for 30 minutes, flip them over again and bake for another 20 minutes.
6. Remove from the oven, rest for 5 minutes and serve.
   

I'd love to know how it turned out.
Leave a ⭐⭐⭐⭐⭐ rating and a comment; I read every one — it helps other visitors trust the recipe and helps them find me too.

Notes

• Ingredients use standard measuring cups and spoons.
• Thaw frozen chicken fully until it reaches room temperature before marinating.
• Use half a cup of coconut milk for a more roasted, crispy finish with less gravy.
• Storage and reheating tips in the post.

Variations

• Add cubed potatoes, carrots, sweet potatoes, parsnips, cauliflower, bell peppers for a complete meal.
• Use other chicken cuts: chicken breast, chicken thighs, drumsticks.
• Try other curry powders, try Indian, Thai and other curry powders.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

• 
  Kitcom Nonstick Roasting Pan for Baking, 13.4x9.4x2.4 Inch, Heavy Duty Rectangular Baking Pan for Oven, Champagne Gold
• 
  WObell Meat Thermometer for Kitchen Cooking Digital Instant Read Food Thermometer for Candy Oil Deep Frying Baking Outdoor Cooking Grilling BBQ Smoker Thermometer with Backlight and Magnet
• 
  Chef Knife PAUDIN N1 8 inch Kitchen Knife, German High Carbon Stainless Steel Sharp Knife, Professional Meat Knife with Ergonomic Handle and Gift Box for Family & Restaurant
• 
  Spice Container - Masala Dabba - 7 Compartments, masala box,steel masala dabba,Spice container box,stainless steel spice box indian masala dabba with 7 spice containers with size 8 X 8 inches (1)
• 
  McCormick Curry Powder, 1 lb
• 
  Organic Turmeric Powder - 1LB Jar - 100% Raw w/Curcumin From India - by Jiva Organics
• 
  Simply Organic - Coriander - 2.29 oz.

Nutrition Information:

Yield: 5 Serving Size: 1
Amount Per Serving: Calories: 433Total Fat: 31gSaturated Fat: 18gUnsaturated Fat: 13gCholesterol: 79mgSodium: 93mgCarbohydrates: 19gFiber: 7gSugar: 7gProtein: 24g

Nutrition facts are an estimate and not guaranteed to be accurate. Please see a registered dietitian for special diet advice.

Let's stay connected

Follow along on Instagram, Pinterest, and YouTube for more recipes like this one

ABOUT THE AUTHOR
JEHAN
Recipe creator. Food Blogger. Video creator
I’ve been cooking and sharing Sri Lankan recipes, along with other dishes I love making at home on Island Smile since 2015. I’ve tested every recipe on this site more than once in my own kitchen before it goes on the blog.
I grew up eating this food, and I still cook it the way my family taught me, just written down clearly enough for you to follow.
If a recipe doesn’t work the way I say it will, tell me in the comments; I read every one, and I’ll help you fix it.