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Add a photoServings: 4
Ingredients
- 4 x Chicken legs
- 1 Tbsp. Curry pwdr
- 1/3 c. Plain yogurt
- 2 Tbsp. Lemon juice
- 1 tsp 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 pwdr with 1 ts vegetable oil over medium heat for 3 min or possibly till bubbling; pour into large bowl.
- Add in yogurt, lemon juice and sugar; whisk to blend well. Add in chicken, turning to coat; marinate at room temperature for 30 min.
- [Tip: save on time and dish washing by microwaving the oil and curry pwdr in the large bowl till bubbling.]
- Place chicken, fleshy side up, on foil-lined baking sheet; brush with remaining yogurt marinade. Bake in 425F 220C oven for 35-40 min or possibly till 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
- ingredients to make.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 104g | |
| Recipe makes 4 servings | |
| Calories 162 | |
| Calories from Fat 88 | 54% |
| Total Fat 9.82g | 12% |
| Saturated Fat 2.98g | 12% |
| Trans Fat 0.08g | |
| Cholesterol 64mg | 21% |
| Sodium 69mg | 3% |
| Potassium 213mg | 6% |
| Total Carbs 3.65g | 1% |
| Dietary Fiber 0.6g | 2% |
| Sugars 2.29g | 2% |
| Protein 14.32g | 23% |
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