Marinade for chicken curry

Ingredients:

• 1/3 cup vegetable oil
• 1 tbsp. grated ginger root
• 2 tsp curry powder
• 1 tsp. garam masala
• 0.5 tsp paprika
• 2 cloves garlic, grated
• 2 shallots, thinly sliced
• 4 chicken breasts or 8 boneless, skinless chicken thighs (about 700 g)

Preparation:

1. Marinade:
   
   In a large zip-lock bag, combine the vegetable oil, ginger, curry powder, garam masala, paprika, garlic, shallot, 1/2 teaspoon salt, and a pinch of freshly ground black pepper. Add 4 boneless, skinless chicken breasts or 8 boneless, skinless thighs (700 g/16 lb), press out any air, seal the bag tightly, and gently massage the chicken to coat with the marinade. Refrigerate for 2 hours or freeze for up to 1 month; defrost overnight in the refrigerator before cooking.
2. Chicken:
   
   Transfer the chicken to a foil-lined baking sheet and roast in a 425°F (220°C) oven until cooked through and an instant-read thermometer inserted into the chicken reaches 165°F (74°C), 20 to 25 minutes.