BAKED CHICKEN CURRY
Note: The chicken is marinated overnight and, once baked, develops a curry sauce. If you would like a slightly sweet taste, add 2 tablespoons of golden raisins to the marinade. From "At Home With Madhur Jaffrey."
• 21/2 lb. chicken parts
• 1 tsp. salt
• Freshly ground black pepper
• 2 tbsp. lemon juice
• 2 tsp. finely grated peeled fresh ginger root
• 1 large garlic clove, crushed
• 5 tbsp. whole-milk yogurt
• 11/2 tbsp. ground coriander
• 2 tsp. ground cumin
• 1/2 tsp. ground turmeric
• 1/2 tsp. cayenne pepper
• 6 cardamom pods
• 2 tbsp. finely chopped red onions or shallots
• A little oil for basting
Put chicken in a casserole-type dish so it fits easily in a single layer. Add the salt, lots of black pepper and the lemon juice. Mix well and set aside for 20 minutes.
Combine the ginger, garlic, yogurt, coriander, cumin, turmeric, cayenne and cardamom in a bowl. Mix well. Rub chicken with this mixture, cover, and refrigerate overnight.
Preheat oven to 400 degrees. Bring chicken to room temperature. Brush top with oil and scatter onions over top. Place in middle of oven for 30 minutes. Turn chicken pieces over and put back in oven. Cook another 40 minutes, basting every 10 minutes with the juices. Remove cardamom pods. Serve with rice.
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