Curry-Roasted Chicken and Okra

Curry-Roasted Chicken and Okra
Con Poulos
Curry powder gives roast chicken a little kick; turn any leftovers into a next-day sandwich with lettuce, cilantro, and a dollop of Greek yogurt.

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Serves 4
preparation
15
minutes
cooking
40
minutes

Ingredients

1
teaspoon
olive oil
4
chicken legs
2
teaspoons
curry powder
kosher salt and black pepper
1
pound
okra, trimmed
4
pieces naan bread, warmed
1/4
cup
fresh cilantro sprigs
lemon wedges, for serving

Directions

  1. Heat oven to 450° F. Heat the oil in a large skillet over medium-high heat. Season the chicken with the curry powder, ½ teaspoon salt, and ¼ teaspoon pepper. Cook, in batches, skin-side down, until browned, 5 to 7 minutes. Transfer to a plate; reserve the skillet.
  2. Add the okra to the drippings in the skillet and toss to coat. Nestle the chicken skin-side up in the okra and roast until an instant-read thermometer inserted in the thickest part of the leg (avoiding the bone) registers 165º F 20 to 25 minutes.
  3. Serve the chicken and okra with the naan, cilantro, and lemon wedges.
Charlyne Mattox
August 2011

Nutritional Information

  • Per Serving
  • Calories 603
  • Fat 27 g
  • Sat Fat 7 g
  • Cholesterol 137 mg
  • Sodium 706 mg
  • Protein 47 g
  • Carbohydrate 44 g
  • Sugar 3 g
  • Fiber 8 g
  • Iron 5 mg
  • Calcium 136 mg
What does this mean? See Nutrition 101.

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