16 chicken wings
2 tablespoons curry powder
1/2 pint plain yogurt
1/2 cup water
1 inch ginger root, peeled and grated

Fold the tips in back of the chicken wings and place them in an ovenproof baking dish.

Combine remaining ingredients and spoon mixture over the wings, taking care that each piece is coated.

Bake, uncovered, in a 325°F oven for 1 1/2 hours.

Serve with rice which has been steamed with raisins and slivered almonds.