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Nutrition Facts
Serving Size 1 (463g) Recipe makes 4 servings
Calories 590
Calories from Fat 191		(32%)
Amount Per Serving		%DV
	Total Fat 21.3g	32%
	Saturated Fat 5.9g	29%
	Monounsaturated Fat 8.4g
	Polyunsaturated Fat 4.8g
	Trans Fat 0.2g
Cholesterol 138mg		46%
Sodium 290mg		12%
Potassium 1147mg		32%
Total Carbohydrate 63.0g		20%
	Dietary Fiber 7.7g	30%
	Sugars 10.7g
Protein 35.9g		71%
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Crispy Chicken Curry

Recipe #328550 | 45 min | 5 min prep | add private note

⁽¹⁾ RATE IT NOW Print Recipe

By: Chef Sweet Sal
Oct 2, 2008

I am always looking for easy recipes with maxiumum flavor, and this one is it. The chicken comes out crispy and golden yellow. It has only 5 ingredients, and comes from Martha Stewart's Everyday Food show. I didn't even use the limes and it came out great, and the carrots come out tasting like candy.

SERVES 4 (change servings and units)

Ingredients

4 chicken leg quarters, skin on, about 3 pounds total (drumsticks and thighs)
1 tablespoon curry powder
2 lbs carrots, cut into 2-inch lengths, halved lengthwise if thick
1 cup rice
2 limes, juice and zest of, slivered

Directions

1
Preheat oven to 475°F.
2
Place chicken in the center of a large rimmed baking sheet; season the outside with curry powder, salt, and pepper. Scatter carrots around chicken. Roast until chicken is cooked through, and an instant-read thermometer inserted in the thickest part of thigh (avoiding bone) registers 165°F, 35 to 45 minutes.
3
Meanwhile, in a small saucepan with a lid, bring 2 cups water to a boil; season with salt and pepper. Add rice; return to a boil. Stir, and reduce heat to low. Cover, and simmer 18 to 20 minutes. Remove from heat, and scatter lime zest over rice. Cover pan, and let steam 5 to 10 minutes.
4
Transfer chicken to a plate. Sprinkle lime juice over carrots (still on hot baking sheet); toss, scraping up and incorporating any browned bits. Fluff rice gently with a fork; serve with chicken and carrots.