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This has a rich flavor that tastes like a lot more trouble than it really is. It's a great change from oven-fried chicken, but it doesn't take any more time to put together. I generally use thighs or leg quarters, but you can use any type of chicken pieces, dark meat or white. The yogurt in the mix keeps the meat moist. Curry powders vary in strength and fade as they age so be sure to taste the yogurt mix and adjust the intensity to suit you.
Units: US | Metric
Serving Size: 1 (25 g)
Servings Per Recipe: 8
The following items or measurements are not included:
skinless chicken pieces