Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

The yogurt and curry -of mint and cayenne.
-marinade keeps the chicken 4 ea Chicken legs
-tender and moist. Serve 1 T Curry powder
With rice, chutney and 1/3 c Plain yogurt
-slices of radish and 2 T Lemon juice
-cucumber tossed with yogurt 1 t Packed brown sugar
And seasoned with a touch

Trim off any fat and excess skin from chicken. Cut at joint into
thichs and drumsticks. In small saucepan, heat curry powder with 1
tsp 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, turnign to coat. Marinate at room
temperature for 30 minutes. Place chicken, fleshy side up, on foil
lined baking sheet. Brush with remaining yogurt marinade. Bake in
425F oven for 35-40 minutes or until browned and juices run clear
when chicken is pierced. Makes 4 servings. Per serving: 300 calories,
31 gr protein, 17 gr fat, 4 gr carbo. Origin: Canadian Living,
Nov/94. Shared by: Sharon Stevens, Nov/94.

Submitted By SHARON STEVENS On 11-17-94

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