Categories: Poultry etc, Main dish 
      Yield: 4 servings 
  
      4    Chicken legs 
      1 tb Curry powder 
    1/3 c  Plain yogurt 
      2 tb Lemon juice 
      1 ts Packed brown sugar 
  
  Trim 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=-]