Thursday, March 13, 2008

Baked Chicken Curry

This is good, easy and smells wonderful. I stuck it in the oven before taking the boys to piano lessons and the house smelled so good when we came home. I don't have specific measurements for these spices, here is an estimate. This is a little spicy- but you won't notice the spiciness if you don't eat the skin.

Baked Chicken Curry
1 whole chicken, rinsed
5 potatoes, scrubbed and quartered
1 T. curry powder
1 tsp. garlic salt
1 tsp. ground ginger
1/2 tsp. red pepper flakes

Place potatoes in the bottom of an oven safe skillet, set the chicken on top, breast up, drizzle with olive oil, sprinkle spices over breast, wings, legs and some inside the chicken.
Place uncovered in 320 degree oven for 3 hours- test with a meat thermometer: it should read 180 degrees in deepest area of meat without touching any bones.

Whole Fryer: $5.05 (largest one they had- need to serve rolls or muffins next time, as it wasn't quite enough for my big eaters)
5 potatoes: $.30
Green Beans: $.45
Meal Total: $5.80
There are some leftover potatoes and the chicken bones, I will make soup from, so technically I am getting 2 meals out of it- and just need to count the cost of a few veggies and pasta or barley for soup.

1 comment:

Duncan & Suzanne said...

YUM - I should make that sometime soon - looks super yummy. Another fabulous use for the good ol' cast iron skillet!


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