| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Canadian | Main dish, Poultry etc | 4 | Servings |
INGREDIENTS
| 4 | Chicken legs | |
| 1 | T | Curry powder |
| 1/3 | c | Plain yogurt |
| 2 | T | Lemon juice |
| 1 | t | Packed brown sugar |
INSTRUCTIONS
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=-] From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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