Curried Chicken Legs
Curry those chicken legs with this delicious recipe that uses lemon juice and plain yogurt.
Yield
4 servingsPrep
20 minCook
40 minReady
60 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | each |
chicken legs
|
*
|
| 1 | tablespoon |
curry powder
|
|
| ⅓ | cup |
yogurt, plain
plain |
|
| 2 | tablespoons |
lemon juice
|
|
| 1 | teaspoon |
brown sugar
packed |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | each |
chicken legs
|
*
|
| 15 | ml |
curry powder
|
|
| 79 | ml |
yogurt, plain
plain |
|
| 3E+1 | ml |
lemon juice
|
|
| 5 | ml |
brown sugar
packed |
|
Directions
Trim off any fat and excess skin from chicken; cut at joint into thighs and drumsticks.
In small saucepan [see tip below], heat curry powder with 1 teaspoon 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, turning to coat; marinate at room temperature for 30 minutes.
[Tip: save on time and dish washing by microwaving the oil and curry powder in the large bowl until bubbling.]
Place chicken, fleshy side up, on foil-lined baking sheet; brush with remaining yogurt marinade. Bake in 425F 220C oven for 35 to 40 minutes or until browned and juices run clear when chicken is pierced.
Serve with rice, chutney and slices of radish and cucumber tossed with yogurt and seasoned with a touch of mint and cayenne.
Makes 4 servings.
Per Serving: about 300 calories, 31 g protein, 17 g fat, 4 g carbohydrate.
