Try this Fast with Five- Curried Chicken Legs recipe, or contribute your own.
Suggest a better descriptionTrim 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=-]
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Serving Size: 1 Serving (129g) | ||
Recipe Makes: 4 | ||
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Calories: 209 | ||
Calories from Fat: 112 (54%) | ||
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Amt Per Serving | % DV | |
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Total Fat 12.4g | 17 % | |
Saturated Fat 3.6g | 18 % | |
Monounsaturated Fat 5g | ||
Polyunsanturated Fat 2.7g | ||
Cholesterol 84.4mg | 26 % | |
Sodium 87.9mg | 3 % | |
Potassium 251.4mg | 7 % | |
Total Carbohydrate 4.5g | 1 % | |
Dietary Fiber 0.2g | 1 % | |
Sugars, other 4.3g | ||
Protein 19g | 27 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 209
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