Instructions: Arrange chicken pieces "skin side up" in an oven-proof pan that crowds the chicken without overlap or touching - "a close fit".

Make a paste of the curry powder, mustard, and rich tasting peanut oil.

Smear it on the chicken.

Preheat the oven to 450F (Hot). Put chicken in the oven. Turn off the oven and let chicken sear-cook for about 15 minutes. Meanwhile, mix the sauce in a Pyrex measure or bowl with a spout. Combine the other ingredients and stir well but not so much that you lose the carbonation.

Set the oven to 325F (slow). Pour the sauce around the chicken pieces being careful not to wash away the curry paste. Place a sheet of foil loosely over the chicken (like a splatter screen that allows the steam to escape). Bake for about 1 hour and 30 minutes. Remove the foil for the last 30 minutes. The chicken will be falling off the bones. Sprinkle with additional curry powder if desired. Chicken only: 237 cals, 7g fat. with menu - basmati, vegetable medley : 402 cals, 8g fat.

NOTES : We used to rub curry and mustard into the skin and pour the other ingredients in the pan. In this skinless version, a good approximation of
the original flavors is to make a paste of the curry and mustard with
peanut oil and smear it on, then sear it in a hot oven.

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