Curry-Baked Chicken

• 8 -10 skinless chicken pieces (any combination)
• 1 cup plain yogurt (not Vanilla!)
• 1 -2 tablespoon curry powder
• 14 teaspoon garlic powder
• 18 teaspoon celery seed

1. 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.
2. Preheat oven to 350F.
3. Mix the curry powder, garlic powder, and celery seed with the yogurt.
4. Taste and adjust according to the strength and age of your curry powder.
5. Arrange chicken pieces in a baking dish.
6. Spoon a tbs or two of curry-yogurt mix over each piece with maybe a little more for breasts.
7. Bake 45 minutes to an hour or until chicken is fully cooked.
8. I suggest serving this with either rice or boiled potatoes in their jackets and a green salad.
9. If you want something a little more elaborate consider Recipe #213303.
10. Tip -- try using the curry-yogurt sauce on pork chops or country ribs, adjusting baking time as necessary.

chicken, plain yogurt, curry powder, garlic, celery

Taken from www.food.com/recipe/curry-baked-chicken-272551 (may not work)