Diary of a Foodie
Chicken Vindaloo
Diary of a Foodie: Season Two: Southern India: The Spice of Life
Serves6
- Active Time:15 min
- Start to Finish:45 min
January 2008
Removing the skin from the chicken legs allows the spices in vindaloo paste to penetrate the meat, while yogurt locks in moisture during cooking.
- 1 cup plain yogurt (not low-fat; preferably Greek-style)
- 1/4 tablespoons chopped fresh mint leaves
- 1/4 cup chopped fresh cilantro
- 2 tablespoons vindaloo paste (preferably Patak's brand)
- 1 teaspoon salt
- 3/4 teaspoon black pepper
- 6 whole chicken legs (thigh and drumstick; 3 3/4 pounds), skin discarded
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Put oven rack in middle position and preheat oven to 500ºF. Line rack of a broiler pan with foil.
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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.
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Roast chicken until charred in some spots and cooked through, 25 to 30 minutes.
- Keywords
- diary of a foodie,
- indian,
- poultry
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