Chicken Vindaloo
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
1 cup plain yogurt (original recipe called for low-fat; preferably Greek-style but I used trader joes 0% nonfat Greek style)1/4 cup chopped fresh mint leaves1/4 cup chopped fresh cilantro2 tablespoons vindaloo paste (preferably Patak's brand)1 teaspoon salt3/4 teaspoon black pepper6 whole chicken legs (thigh and drumstick; 3 3/4 lb), skin discarded
Put oven rack in middle position and preheat oven to 500ºF. Line rack of a broiler pan with foil.
Stir together all ingredients except chicken in a large bowl until combined well. Coat both sides of chicken legs well with yogurt mixture (use all of it), then transfer to broiler pan, arranging them in 1 layer.
Roast chicken until charred in some spots and cooked through, 25 to 30 minutes.
Possible sides: jasmine rice or naan bread, cucumber salad
Serving Size: Makes 6 servings chicken quarter (leg and thigh)
Stir together all ingredients except chicken in a large bowl until combined well. Coat both sides of chicken legs well with yogurt mixture (use all of it), then transfer to broiler pan, arranging them in 1 layer.
Roast chicken until charred in some spots and cooked through, 25 to 30 minutes.
Possible sides: jasmine rice or naan bread, cucumber salad
Serving Size: Makes 6 servings chicken quarter (leg and thigh)
Nutritional Info Amount Per Serving
- Calories: 206.7
- Total Fat: 7.6 g
- Cholesterol: 104.0 mg
- Sodium: 677.8 mg
- Total Carbs: 2.7 g
- Dietary Fiber: 0.7 g
- Protein: 30.0 g