Do It Yourself Krissy's video: BAKED CURRY CHICKEN MEAL PREP FOR DINNER @SPINELLISCLOSET DEBTFREECOMMUNITY

🍛 🐔 🍗 🐓 😋 Here's my Meal Prep Recipe for Curry Chicken. I made a huge batch of baked chicken for my family instead of eating out. This is an awesome way to save money and apply that saved money to investing . ~ FOLLOW ME ON SOCIAL MEDIA: ~ 💎 Instagram: https://www.instagram.com/spinelliscloset/ 💎 Facebook: https://www.facebook.com/SpinellisCloset 💎 Twitter: https://twitter.com/SpinellisCloset 💎 Pinterest: https://www.pinterest.com/KrissyHustles/ Ingredients: 16 -20 Chicken legs - 1 large green bell pepper-1 large onion- 1/2 yellow & 1/2 orange pepper, 1/2 red onion - 1 SMALL BULB OF fresh garlic - 3 table spoons minced garlic - 3 tbsp seasoning salt- 3 tbsp black pepper - 1 tbsp salt (optional)- 3 tbsp paprika- 6 tbsp organic curry- ½ TEASPOON OF GINGER -3 TABLESPOONS OF EXTRA VIRGIN OLIVE OIL-1 BUSHELL OF FRESH GREEN ONION-4 TABLESPOONS OF PARSLEY- 2 TABLESPOONS OF GARLIC POWDER AND ONION POWDER- DICE ALL PEPPERS IN STRIPS AND THEN CUT THE STRIPS INTO MEDIUM CUBES/ DICES TAKE THE 16-20 CHICKEN LEGS AND RINSE THEM IN COLD/ LUKE WARM WATER PLACE THEM IN A PAN AND COAT THEM IN THE OLIVE OIL ADD ALL THE DRY AND FRESH SEASONINGS ADD THE CHOPPED FRESH PEPPERS & VEGETABLES MIX ALL OF THE SEASONSING AND VEGETABLES AND MAKE SURE EVERY PIECE OF CHICKEN IS COATED WITH ALL OF THE INGRIDENTS PREHEAT YOUR OVEN TO 400* COVER THE CHICKEN PAN WITH A PIECE OF ALUMINUM FOIL AND PLACE THE CHICKEN IN THE OVEN FOR 1 ½ HOURS – CHECKING THE CHICKEN PERIODICALLY TO MAKE SURE THE OIL AND WATER DOES NOT OVERFLOW. AFTER 1 ½ HOURS – UNCOVER THE CHICKEN AND LET IT COOK FOR 25-30 MINUTES AT 350-400* (PLEASE CHECK PERIDICALLY TO MAKE SURE THE TOP OF THE CHICKEN DOES NOT SCORTCH) REMOVE AND LET SIT FOR ABOUT 5 MINUTES AND SERVE WITH FRESH RICE AND CORNBREAD :)