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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.
- Tip -- if skinning your own chicken pieces (see Recipe #232601 if you're starting with a whole chicken), use a lint-free, wet washcloth to grasp the slippery skin firmly.
- Preheat oven to 350°F.
- Mix the curry powder, garlic powder, and celery seed with the yogurt. Taste and adjust according to the strength and age of your curry powder.
- Arrange chicken pieces in a baking dish. Spoon a tbs or two of curry-yogurt mix over each piece with maybe a little more for breasts.
- Bake 45 minutes to an hour or until chicken is fully cooked.
- I suggest serving this with either rice or boiled potatoes in their jackets and a green salad. If you want something a little more elaborate consider Recipe #213303.
- Tip -- try using the curry-yogurt sauce on pork chops or country ribs, adjusting baking time as necessary.