4 to 6 chicken breasts or parts, skinned
16 oz. yogurt (more if you like a lot of sauce)
1 to 2 cans cream of chicken or cream of mushroom condensed soup (or other cream soup or mixture)
1 tbsp. curry (more or less to taste)
Other curry condiments such as raisins, chutney, almonds (optional)

Heat curry briefly to remove bitterness (1 minute in microwave or 3 to 5 minutes in conventional oven). Add condensed soup and yogurt and mix well. Add chicken pieces and cover with yogurt mixture. Bake 20 to 25 minutes in microwave or 1 hour in conventional oven (or until chicken is done). Serve over your favorite rice with optional condiments.

This is a quick and easy meal with a green vegetable for 4 to 6. Leftover sauce is delicious over vegetables the next day. Cooked chicken can be used in place of fresh but let pieces marinate in sauce for at least an hour to absorb moisture and flavor.