| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Canadian |
Poultry etc, Main dish |
4 |
Servings |
INGREDIENTS
| 4 |
|
Chicken legs |
| 1 |
tb |
Curry powder |
| 1/3 |
c |
Plain yogurt |
| 2 |
tb |
Lemon juice |
| 1 |
ts |
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
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From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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