4 whole chicken legs (drumstick plus thigh), skin removed
1 cup plain lowfat yogurt
2 tablespoons snipped fresh cilantro or parsley
1 tablespoon curry powder
2 cloves garlic, minced
1 teaspoon ground ginger
1 teaspoon paprika
2-3 teaspoons lime juice or lemon juice
1/2 teaspoon salt
2 tablespoons margarine or butter
Fresh cilantro or parsley (optional)
Rinse chicken; pat dry. Lightly score the flesh of the chicken. Place chicken in a large plastic bag set into a shallow dish. In a small mixing bowl stir together yogurt, cilantro or parsley, curry powder, garlic, ginger, paprika, lime or lemon juice, and salt. Pour yogurt mixture over chicken. Seal bag; turn bag to coat chicken with marinade. Marinate in the refrigerator for 2-24 hours, turning bag occasionally.
In a large skillet melt the margarine or butter over medium heat. Add the chicken legs and the yogurt mixture. Bring to boiling; reduce heat. Cover and simmer for 45-50 minutes, or till chicken is tender and no pink remains. Transfer chicken to a serving platter. Boil yogurt mixture gently for about 5 minutes, or till slightly thickened. If desired, garnish with cilantro or parsley.
Active Time: 15 Minutes
Total Time: 3 Hours
Yield: 4 Servings