Preheat oven to 400F.

Cut at joint into thighs and drumsticks. You can also but just thighs or the drumbsticks as to your prefenerence, adjusted the recipe.

Trim any hanging fat and excess skin from chicken.

Heat half of the oil in a small non-stick pan and slowly add in the curry powder, mixing well. Then immediately add the peeled and finely chopped garlic. Cook over medium heat for a few minutes until the garlic softens.

Put the contents of the pan into a large bowl, then mixing in yogurt, lemon juice and brownsugar.

Add chicken, rolling it around to thoroughly coat. Let this then sit at room temperature for at least 10 minutes.

Line a baking sheet with aluminum foil (always with the shiny side up) and use the remaining half of the oil to greese the foil.

Put the chicken on the sheet skin side down and cover the chcken with the remaining sauce from the large bowl.

Bake for about 40 minutes. Check chicken for doneness before serving with either rice or pita bread.

Optional: serve with Chutney sauce, yogurt, and/or sour cream.

Pro tip: make enough for leftovers for lunch the next day!