Yogurt curried chicken wings

4 Servings

Ingredients

Quantity Ingredient
1 tablespoon Plus 1 tsp peanut oil
2 tablespoons Mild or hot curry powder
2 teaspoons Ground cumin
1 teaspoon Ground red pepper
2 teaspoons Dried oregano leaves
1 teaspoon Ground coriander seed
1 teaspoon Gound cardamom
1 teaspoon Ground ginger
1 teaspoon Salt
½ teaspoon Black pepper
¾ cup Plain nonfat yogurt
1 tablespoon Plus 1 ts. honey
2 pounds 4 oz roaster chicken-wing
Drumsticks, skinned

Directions

In small skillet, heat oil; add curry powder, cumin, oregano, coriander, cardamom, ginger, salt, black pepper and ground red peppe.

Cook over low heat, sirring constantly, 15 minutes. Transfer seasoning mixture to small bowl; with wire whisk, stir in yogurt and honey.

Spoon yogurt mixture into gallon-sze sealable plastic bag; add chicken. Seal bag, squeezing out air; turn to coat chicken.

Refrigerate at least 6 hours or overnight, turning ag occasionally.

Preheat oven to 45oF. Line large baking sheet with foil; spray with non-stick cooking spray.

With tongs, arrange chicken in a single layer on prepared baking sheet. Spoon any remaining sauce evenly over chicken. Bake 15-20 minutes, until chicken is cooked through and golden brown.

EACH SERVING PROVIDES: ¼ milk; 1 fat, 3 proteins; 20 optional calories

PER SERVING: 280 calories, 29g protein; 12g fat, 13g carbohydrate; 143mg calcium; 665mg sodium 73mg cholesterol; 1g dietary fiber

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