3 lb. chicken, cut into serving pieces
3 tbsp. butter, softened
1-3 tsp. curry powder
1 clove garlic, chopped
Salt and pepper to taste
1-2 tbsp. oil
1 onion, finely chopped
2 tbsp. ginger root, grated
1/2 tsp. cumin
2 tbsp. flour
2 c. chicken broth
2 tbsp. parsley, chopped
4 tbsp. yogurt or sour cream
1 tsp. lemon juice

1. Preheat oven to 350 degrees. Combine butter, 1 teaspoon curry powder and garlic. Blend well. Rub mixture over chicken pieces and season to taste with salt and pepper. Place chicken in a casserole and bake 30 minutes.

2. Meanwhile, fry onion in large skillet until soft. Stir in the grated fresh ginger root, curry powder and cumin; cook 1 minute. Sprinkle in flour and cook 1 minute. Gradually add chicken stock, stirring constantly. Cook and stir until sauce thickens. Stir in parsley. Remove from heat. Add yogurt and 1 teaspoon lemon juice.

3. Remove chicken from oven, drain off any fat. Spoon sauce over chicken,

4. Return to oven and bake an additional 15 minutes or until chicken is done. Serve over fluffy boiled rice with a green salad.