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Curried Chicken Legs
| Ingredients | |||
| 4 | each | chicken legs | |
| 1 | tablespoon | curry powder | |
| 1/3 | cup | yogurt, plain | |
| 2 | tablespoon | lemon juice | |
| 1 | teaspoon | 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 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. Per Serving: about 300 calories, 31 g protein, 17 g fat, 4 g carbohydrate. | |||
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