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Curried Chicken Legs

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Curry those chicken legs with this delicious recipe that uses lemon juice and plain yogurt.








Low Fat, Low in Saturated Fat, Low Cholesterol, Trans-fat Free, Low Carb, Very low in sodium, Low Sodium


Amount Measure Ingredient Features
4 each chicken legs
1 tablespoon curry powder
cup yogurt, plain
2 tablespoons lemon juice
1 teaspoon brown sugar


Amount Measure Ingredient Features
4 each chicken legs
* Camera
15 ml curry powder
79 ml yogurt, plain
30 ml lemon juice
5 ml brown sugar


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.

* not incl. in nutrient facts Arrow up button



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Nutrition Facts

Serving Size 31g (1.1 oz)
Amount per Serving
Calories 2334% from fat
 % Daily Value *
Total Fat 1g 1%
Saturated Fat 0g 2%
Trans Fat 0g
Cholesterol 3mg 1%
Sodium 11mg 0%
Total Carbohydrate 1g 1%
Dietary Fiber 1g 2%
Sugars g
Protein 2g
Vitamin A 1% Vitamin C 6%
Calcium 3% Iron 3%
* based on a 2,000 calorie diet How is this calculated?

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