Chicken Curry Bake

This is just something I threw together last night, when I couldn't figure out what to do for dinner. It is a very simple dinner, but the kids couldn't get enough. Excellent left over too!

Chicken Curry Bake

3 lbs. chicken pieces (I used thighs and legs)
2 cups plain yogurt
1 tbsp cornstarch (helps prevent the yogurt from curdling)
2 cups water or chicken broth
1 cup apricot jelly
2 tbsp curry powder
1 tsp cumin
1 tsp turmeric
1 tsp cinnamon
4 large carrots, cut into coins
1 large onion, sliced into rings
1 large granny smith apple, diced
salt to taste

Preheat oven to 400. Place chicken pieces in a roasting pan and sprinkle with salt. Add carrots, onion and apple on top of chicken. In a large bowl, combineremaining ingredients and stir until smooth. Pour evenly over chicken. Bake for approximately 45 minutes, until juices run clear. Serve over rice.

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