4 Chicken legs
1 tb Curry powder
1/3 c Plain yogurt
2 tb Lemon juice
1 ts Packed brown sugar
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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