2 lbs. chicken breasts
2 tbsp. curry powder
1 tbsp. paprika
1/2 tsp. ground cinnamon
1/4 tsp. garlic powder
Cayenne, red pepper
2 tsp. salt
1/4 lb. unsalted butter
1 c. uncooked rice
3/4 c. frozen peas, thawed
1 3/4 hot chicken broth
1 fresh lemon
1 c. plain yogurt
Fresh parsley
or canned chicken broth

Remove skin from chicken. Mix spices and salt thoroughly in bowl. Coat each chicken piece generously with spice mixture by using hands to rub spices into chicken. Place coated pieces of chicken in 2 1/2 or 3 quart casserole or baking pan. Cut butter into pat size pieces and place over chicken. Bake uncovered in preheated 375 degree oven for 30 to 45 minutes or until chicken is tender. Add remaining 1/4 cup broth to rice, if necessary, while it is baking to keep rice from being too dry. Remove the casserole and push rice and peas to side of casserole. Place baked chicken pieces in center of rice and peas. Cut lemon in half. Squeeze juice from 1/2 lemon over chicken pieces. Spoon 1/2 cup yogurt onto chicken pieces. Garnish with fresh parsley. Cut remaining 1/2 lemon into 4 wedges. Place remaining 1/2 cup yogurt into a small bowl. Serve chicken casserole with lemon wedges on the side. Use small bowl of yogurt as a dip while eating chicken. Makes 4 servings. This is a Pakistani recipe.