Instructions: Heat oven to 425 F. Mix yogurt, garlic, lemon juice, ginger, coriander, cumin, turmeric, salt and pepper in shallow pan or large plastic food bag. Add hens; turn to coat. Marinate 15 min. Heat vegetable oil in large skillet. Add potatoes; cook over medium heat 5 min. Add onion and curry powder; toss to coat potatoes. Cook, stirring, 3 min. Grease bottom of large roasting pan. Remove hens from marinade; place in roasting pan, skin side down. Add potatoes and onions around hens. Roast 15 min; stir potatoes and onions. Roast 20 min. until juice from hens runs clear when thigh is pricked with a fork and potatoes are tender. Remove hens and potatoes to platter. Season with salt and pepper.

NOTES : Time-saving tips
Ask the butcher to halve the hens. Broiling the hens will save time; if you do, first cook the potatoes and onions separately in a skillet.

Preparation Time: 15 minutes.

Marinating time: 15 minutes.

Cooking Time: 35 minutes.

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