Fast With Five: Curried Chicken Legs Recipe - Cooking Index
Fast With Five: Curried Chicken Legs Recipe - Cooking Index
| 4 | Chicken legs | |
| 1 tablespoon | 15ml | Curry powder |
| 1/3 cup | 78ml | Plain yogurt |
| 2 tablespoons | 30ml | Lemon juice |
| 1 teaspoon | 5ml | 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.
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
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