Curried Chicken, Rice and Vegetable Bowl

This recipee comes from the July 2008 Cooking Light; they say "Shawarma is a Middle Eastern dish of garlicky meat or poultry served on pitas."Submitted by: JANELLEI

Whether or not this is a "real" chicken curry, it's tasty and smells fantastic when you walk in to the house at the end of the day. I serve it with brown rice. Submitted by: ELLBEECEE

I love tandoori chicken, so the last time I had a whole chicken, I decided to just roast the WHOLE thing in a tandoori marinade. Note that the cayennne, hot peppers and black pepper are optional - use one or more as desired.

The recipe here uses a skinless chicken - the fat and calories will be MUCH higher if you leave the skin on.

The foil is essential if you don't want a dried-out chicken - remember that this is skinless chicken!

Each serving here is the traditional quarter chicken (breast and wing, or leg and thigh) - probably enough for 2 individual 3-oz servings, so keep that in mind when you look at the nutrition information. :)

You can use the same marinade and just coat 4 chicken breasts or 4 leg-and-thigh pieces instead, if you prefer a quicker, less messy preparation.

Enjoy!Submitted by: BIGGIRL2082010

Perfect on a chilly autumn day! My daughters helped come up with this recipe and helped prepare it and enter it in the recipe calculator. They loved learning how nutritious it was!Submitted by: MEGAN01246

Indian Style fried chicken drumsticks, I have also done this with chicken wings, just cook for a shorter time. Garam Masala not in nutritional info - doesn't add any real calories. Submitted by: MELSCH