Curried Chicken Legs

1. 1

   Trim off any fat and excess skin from chicken; cut at joint into thighs and drumsticks.

2. 2

   In small saucepan [see tip below], heat curry powder with 1 teaspoon vegetable oil over medium heat for 3 minutes or until bubbling; pour into large bowl.

3. 3

   Add yogurt, lemon juice and sugar; whisk to blend well.

4. 4

   Add chicken, turning to coat; marinate at room temperature for 30 minutes.

5. 5

   [Tip: save on time and dish washing by microwaving the oil and curry powder in the large bowl until bubbling.]

6. 6

   Place chicken, fleshy side up, on foil-lined baking sheet; brush with remaining yogurt marinade.

7. 7

   Bake in 425F 220C oven for 35 to 40 minutes or until browned and juices run clear when chicken is pierced.

8. 8

   Serve with rice, chutney and slices of radish and cucumber tossed with yogurt and seasoned with a touch of mint and cayenne.

9. 9

   Per Serving: about 300 calories, 31 g protein, 17 g fat, 4 g carbohydrate.

* Per serving · 4 servings · Values may vary.

No additional tips available.