Serve with salad and baked potatoes topped with creamy mushroom sauce.
1 kg chicken pieces
Cut breasts in half, if large.
Remove excess fat from thighs.
Brown both sides of chicken in oil
Transfer to baking dish in single layer close together and skin side down.
1 large onion, coarsely grated
3 garlic cloves, crushed
1 knob root ginger, peeled and grated
sprinkle over chicken
2 tablespoons oil
3 tablespoons soy sauce
3 tablespoons sweet sherry
1 teaspoon curry powder
Pour over chicken
Bake at 180 for 45 minutes,
Bake at 170 for another 30 minutes, until browned and tender
Serve with juices spooned over each serving.