Fast with five: curried chicken legs

4 servings

Ingredients

Quantity Ingredient
4 Chicken legs
1 tablespoon Curry powder
⅓ cup Plain yogurt
2 tablespoons Lemon juice
1 teaspoon Packed brown sugar

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 for $2.26CDN [Nov 94]

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

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 [-=PAM=-]

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