This curry chicken was a huge hit at dinner last month so I made it again this week. It’s so good I just had to share it with you! Not only is it super easy, the chicken is tender and very tasty. Feel free to adjust the spices to your own family’s taste. Hubby thinks it needs more curry but I think it was just right. Since I’m the one who does the cooking you can probably guess who wins this argument! Enjoy!
3 lbs chicken pieces
1 cup low fat yogurt or no fat sour cream
1 tablespoon lemon juice
1 1/2 teaspoons Watkins curry powder
1 teaspoon Watkins garlic granules
1 teaspoon Watkins onion granules
1/4 teaspoon Watkins cayenne pepper
1/2 teaspoon Watkins black pepper
1/2 teaspoon Watkins seasoning salt
Mix spices into yogurt or no fat sour cream. (I used no fat sour cream this time.) Place chicken pieces into a glass or plastic container, pour yogurt spice mixture over top, turn to coat each piece of chicken well, cover. Marinate chicken in refrigerator for 2 hours or longer. Heat oven to 450 F. Remove chicken from marinade, arrange pieces in a single layer in roasting pan. Discard any remaining marinade. Roast chicken for 15 minutes, reduce heat to 325 F and continue cooking for 45 minutes or until done.
Tips from the kitchen:
- I buy chicken in bulk, separate enough for one meal in zip top bags and freeze. This also make marinating the chicken pieces a snap, as it can be done right in the bag and clean up is a breeze.
- Prepare chicken and marinade the night before or in the morning, the longer it marinates the better.
- The marinate on this chicken makes it brown beautifully, however do keep your eye on it as it browns quite quickly. Don’t forget to reduce the oven temperature after 15 minutes.
- Cook extra, this chicken makes a delicious summer time meal served cold along with a salad. Great for pick nicks and packed lunches as well.