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Fast With Five Curried Chicken Legs


4 chicken legs
1 tbsp curry powder
1/3 cup plain yogurt
2 tbsp lemon juice
1 tsp packed 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 ts
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 35-40 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 for $2.26CDN [Nov 94]

Per Serving: about 300 calories, 31 g protein, 17 g fat, 4 g

Fast with Five is a collection of recipes that require a maximum of
five ingredients to make.

Source: Canadian Living magazine - Nov 94 Test Kitchen recipe



Servings: 4



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