Oven roasted curry chicken & mushrooms over rice

I remember watching something on Rachael Ray (gross) about some chicken marinade that was some Indian-Greek fusion. She made it a point to mention she was using yogurt in her marinade and I thought I’d give it a shot. I mean, come on, if RR can do it, then by God, I can do it better.

Recipe marinade:

• 2 tablespoons of yellow curry powder
• 1 to 1.5 cups of plain yogurt
• Salt
• Pepper
• Lemon juice
• 1 teaspoon of minced garlic
• Red pepper flakes
• Cayenne pepper
• Green onions

Chicken drumsticks were on sale so I used that with this marinade.

I marinated everything over night, placed it all in a covered pot (and about 1/2 cup of chicken broth) for 20 minutes, then popped it in the oven uncovered on a cookie sheet for 45 minutes.

I served it with rice over veggies and mushrooms. It was pretty good, really moist. And for the record, that’s not ketchup, that’s sriracha sauce.

$ breakdown:

• $3 for a pint of plain yogurt
• $6 for a pack of chicken drumsticks
• $3 for mushrooms