| 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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