People always ask how we manage to keep within our food budget. One thing that I do is to take just a few minutes each week and actually plan every meal. Normally that means one night is pasta, one is fish, one is chicken and so on. I find it much easier to avoid buying unnecessary items when I have a detailed shopping list. The trick is to think of tasty variations within each category so we aren’t eating the same thing every week.
Tonight just happened to be chicken night so I decided to make my favorite yogurt curry chicken. It’s basically a simple tandoori chicken recipe baked in a home oven, but a bit of planning is key, as the chicken really needs to marinate for at least 8 hours. Perhaps more important is a really good curry powder (I like to make my own). Curry powder is not the traditional tandoori chicken seasoning, but I use it anyway because it’s both easy and delicious. A quality curry powder, however, makes all the difference. The yogurt and curry combine to form a delicious soft crust for the chicken, a welcome change from whatever boring chicken I might have made last week. Serve this dish with basmati rice and any Indian style vegetable dish.
Yogurt Curry Chicken
2 cups whole milk yogurt
2 Tablespoons curry powder
1 Tablespoon salt
1 chicken, cut into pieces
Whisk the yogurt, curry powder and salt together in a large bowl. Add the chicken and toss to coat. Refrigerate for at least 8 hours, preferably overnight.
Preheat the oven to 375. Remove the chicken from the marinade and place on a foil-lined baking sheet. Brush any remaining marinade over the chicken so it is coated with a thin layer. Bake until golden brown and completely cooked, 45-55 minutes. Serve immediately.