Chicken in Milk

Cut the chicken into serving pieces (I cut mine into 10 pieces). Season each piece generously with salt and pepper.

Melt the butter in a skillet. Add half of the chicken pieces and cook over high heat for about 2 minutes.

Flip the pieces and cook for another 2 minutes. Brown the remaining chicken the same way.

Using a vegetable peeler, thinly peel the zest from the lemon, avoiding the white pith.

Peel the garlic cloves and crush them with the flat side of a knife. Place the garlic in a baking dish.

Arrange the browned chicken on top of the garlic.

Pour the milk into the skillet used to brown the chicken. Season the milk with salt and pepper, add the curry and lemon zest, and stir to combine. Bring to a boil.

Pour the contents of the skillet over the chicken in the baking dish. Bake in an oven preheated to 200°C for 30–40 minutes.

During cooking, it's a good idea to periodically spoon the milk over any parts of the chicken that are sticking out above the liquid.

When serving, generously spoon the milk the chicken baked in over each portion.