Trim off any fat and excess skin from chicken; cut at joint into thighs and drumsticks.
In small saucepan [see tip below], heat curry powder with 1 ts vegetable oil over medium heat for 3 minutes or until bubbling; pour into large bowl. Add yogurt, lemon juice and sugar; whisk to blend well. Add chicken, turning to coat; marinate at room temperature for 3 minutes.
[Tip: save on time and dish washing by microwaving the oil and curry powder in the large bowl until bubbling.]
Place chicken, fleshy side up, on foil-lined baking sheet; brush with remaining yogurt marinade. Bake in 425F 22C oven for 35-4 minutes or until browned and juices run clear when chicken is pierced.
Serve with rice, chutney and slices of radish and cucumber tossed with yogurt and seasoned with a touch of mint and cayenne.
Makes 4 servings.
Per Serving: about 3 calories, 31 g protein, 17 g fat, 4 g carbohydrate
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