Curry-Baked Chicken
Ready In: 50 mins
Serves: 8-10
Ingredients
- 8 -10 skinless chicken pieces (any combination)
- 1 cup plain yogurt (not Vanilla!)
- 1 -2 tablespoon curry powder
- 1⁄4 teaspoon garlic powder
- 1⁄8 teaspoon celery seed
Directions
- 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.
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