Curried chicken legs
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| The yogurt and curry marinade keeps the chicken tender and moist. Serve | ||
| With rice, chutney and slices of radish and cucumber tossed with yogurt | ||
| And seasoned with a touch of mint and cayenne. | ||
| 4 | eaches | Chicken legs |
| 1 | tablespoon | Curry powder |
| ⅓ | cup | Plain yogurt |
| 2 | tablespoons | Lemon juice |
| 1 | teaspoon | Packed brown sugar |
Directions
Trim off any fat and excess skin from chicken. Cut at joint into thichs and drumsticks. In small saucepan, heat curry powder with 1 tsp 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, turnign to coat. Marinate at room temperature for 30 minutes. Place chicken, fleshy side up, on foil lined baking sheet. Brush with remaining yogurt marinade. Bake in 425F oven for 35-40 minutes or until browned and juices run clear when chicken is pierced. Makes 4 servings. Per serving: 300 calories, 31 gr protein, 17 gr fat, 4 gr carbo. Origin: Canadian Living, Nov/94. Shared by: Sharon Stevens, Nov/94.
Submitted By SHARON STEVENS On 11-17-94