* 4 Chicken legs and 4 chicken thighs (or similar selection)
* 500g pot of Natural yogurt
* 3 tablespoons of your favourite Curry paste
* Lemon juice (optional)
* Sea salt (optional)


===Method===
* I like to remove the skin and trim any Fat. The Marinade gets better penetration without the skin on and it's also a little healthier.
* Cut 3 or 4 deep slashes down to the bone on each piece. This ensures really good coverage of the Marinade.
* Optionally you can Marinade the Chicken pieces in Lemon juice and a good pinch of Salt for a few hours before adding the Yogurt Marinade. This Tenderises the chicken.
* Mix 2 to 3 tablespoons of your favourite Curry paste into about two thirds of the Yogurt. You don't need any more yogurt for this recipe so it leaves a little spare to make a Dip or dressing to go with the Chicken pieces.
* Add the Chicken pieces and the Marinade to a Lock and Lock style box. replace the lid and shake like mad.
* Refrigerate for a few days if possible shaking it now and then.
* When you are ready to cook them, preheat the Oven to 220° C (425° F - gas 7), [fan oven 200° C & reduce cooking time by 10 mins per hour]
* Cook on a grid over a foil-lined oven tray at the top of the Oven for about 25 to 30 minutes, turning once. Check the chicken is properly cooked, rest for 4 or 5 minutes then serve.

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