What you need:
Chicken (I hate the look of raw chicken, so I didn't put it in the picture haha).
4 boneless, skinless chicken breasts, (or use 8 thighs)
3 T butter, or oil
2 tsp. Madras Curry powder
1 tsp. ginger
1 tsp. garlic
1 tsp. ground cinnamon
2 T Splenda brown sugar blend (or if you're not dieting, regular brown sugar)
1/4 C soy sauce
2 T chicken stock or water
Melt butter or heat oil in small pan, turn off heat. Stir in curry powder, ginger, garlic and cinnamon. Add soy sauce, Splenda blend, and chicken stock. Stir until well combined. Let cool if it is very hot.
Trim all visible fat and and tendons from chicken. Make small crosswise slits about 1/2 inch apart down the length of each piece of chicken. (This allows marinade to penetrate more.) Put chicken in zip-loc bag and pour marinade over. Marinate 6-8 hours.
To cook, preheat oven to 325. (350 if using thighs.) Remove chicken from marinade and place in glass dish that you have sprayed with nonstick spray, skin side down. (Save marinade in plastic bag.) Cook 20 minutes.
Turn and brush side facing up with reserved marinade. Cook 20-30 minutes more, until chicken is starting to brown and feels firm. Watch it carefully the last 15-20 minutes of cooking time because the sugar in the marinade can burn quite easily and ovens vary a great deal in actual temperatures. Turn it down if it seems to be getting too browned.
Enjoy!
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