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Curry-Roasted Chicken and Okra

Curry-Roasted Chicken and Okra
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Serves 4| Hands-On Time: | Total Time:



  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.
By September, 2011

Nutritional Information

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

Quick Tip

Fage Total Authentic Greek Yogurt
For a quick sandwich, slice any leftover chicken and wrap it in a piece of naan with a few lettuce leaves, cilantro sprigs, and a dollop of Greek yogurt.

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