Cheater's Curry Chicken

If you like authentic curries, but don't have the patience to make the good stuff, here's a cheater's curry chicken that I came up with when I had too much hummus left over from a party.

Cheater's Curry Chicken

1 huge tub hummus (the BIG COSTCO SIZE)
4 boneless, skinless chicken breasts, cut into large chunks (e.g palm-sized)
Penzey's curry powder (I like the Vindaloo for this one, but the Balti is also ok)
Salt, to taste
Olive oil (1/2 to 1 C)

Heat oven to 275*F

1. Mix the hummus, salt, and spices together.  Because this is a large container, it will take more spices that you're used to putting.  I recommend starting with 3T and tasting; adding more as needed.  Do this BEFORE you put it on the chicken because you won't be able to sample at that point.  Be sure to check if your curry powder or hummus has salt in it, as this will change how much you want to add.
2. Add olive oil to thin down the hummus.  You'll need about 1/2 a cup, depending on how thin you like your sauce.
3. Put all of the sauce in a roasting pan.  If you don't have a covered roasting pan, use a round casserole dish.  The important thing is that it's covered and, preferably, that you have the fluted edge to the crock- it cooks different than the flat edged ones.
4. Put your chicken in the sauce- squish it down and roll it around in it.
5. Cover and bake at 275*F for 2 -3 hours, or until the sauce is boiling in the middle.  The chicken is done when it is white in the middle, however, it's exceptionally yummy when it just falls apart.