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 cup 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 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.
- Keywords
- lillian chou,
- diary of a foodie,
- indian,
- poultry,
- quick kitchen
More Diary of a Foodie
- Chiles en Nogada con Salsa de Chocolate (Stuffed Poblanos with Nut Sauce and Chocolate-Pomegranate Molasses Drizzle)
- Easy Seafood Paella
- Gazpacho
- Chile and Bell Pepper Frittata
- Pollo Alla Cacciatora con Peperoni (Hunter’s-Style Chicken with Peppers)
- Porcini and Honey Ice Cream
- View All Diary of a Foodie
Ratings
Comments
Post a Comment