Yogurt-Curry Chicken
Recipe By : Nancy Shour
Serving Size : 4

1 1/2 pounds chicken breasts -- skinned and boned
1 cup plain yogurt
5 cloves garlic -- minced
1 large onion -- chopped
3/4 teaspoon salt
2 tablespoons curry powder
2 tablespoons lime juice

Combine all the marinade ingredients with the chicken and refrigerate all day or overnight... the longer the best.

When you're ready to cook it, bake it at 400 with all the sauce for 35-40 minutes, so the chicken is done, any germs are cooked to death, and the sauce starts to reduce.

Serving Ideas : with tomato chutney and over rice

NOTES : This same marinade and sauce works for a cut up whole chicken