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1.
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Trim off any fat and excess skin from chicken; cut at joint into thighs and drumsticks.
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2.
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In small saucepan [see tip below], heat curry powder with 1 ts vegetable oil over medium heat for 3 minutes or until bubbling; pour into large bowl. Add yogurt, lemon juice and sugar; whisk to blend well. Add chicken, turning to coat; marinate at room temperature for 30 minutes.
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3.
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[Tip: save on time and dish washing by microwaving the oil and curry powder in the large bowl until bubbling.]
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4.
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Place chicken, fleshy side up, on foil-lined baking sheet; brush with remaining yogurt marinade. Bake in 425F 220C oven for 35-40 minutes or until browned and juices run clear when chicken is pierced.
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Serve with rice, chutney and slices of radish and cucumber tossed with yogurt and seasoned with a touch of mint and cayenne. Makes 4 servings for $2.26CDN [Nov 94]
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Per Serving: about 300 calories, 31 g protein, 17 g fat, 4 g carbohydrate.
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Fast with Five is a collection of recipes that require a maximum of five ingredients to make.
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Source: Canadian Living magazine - Nov 94 Test Kitchen recipe
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