| 1 | Trim off any fat and excess skin from chicken; cut at joint into thighs and drumsticks. |
| 2 | 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. |
| 3 | Add yogurt, lemon juice and sugar; whisk to blend well. |
| 4 | Add chicken, turning to coat; marinate at room temperature for 30 minutes. |
| 5 | [tip: save on time and dish washing by microwaving the oil and curry powder in the large bowl until bubbling.] place chicken, fleshy side up, on foil-lined baking sheet; brush with remaining yogurt marinade. |
| 6 | Bake in 425f 220c oven for 35-40 minutes or until browned and juices run clear when chicken is pierced. |
| 7 | Serve with rice, chutney and slices of radish and cucumber tossed with yogurt and seasoned with a touch of mint and cayenne. |
| 8 | Makes 4 servings for $2.26cdn [nov 94] per serving: about 300 calories, 31 g protein, 17 g fat, 4 g carbohydrate. |
| 9 | Fast with five is a collection of recipes that require a maximum of five ingredients to make. |
