Curry-Roasted Chicken and Okra

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Photo by Con Poulos
Curry-Roasted Chicken and Okra 3.4 21 5 1
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  • Serves 4
  • Hands-On Time
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  • Nutritional Information
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    Nutritional Information

    Per Serving

    • Calories 603 calories
    • 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

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.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.Serve the chicken and okra with the naan, cilantro, and lemon wedges.

Ingredients

  1. Check 1 teaspoon olive oil
  2. Check 4 chicken legs
  3. Check 2 teaspoons curry powder
  4. Check kosher salt and black pepper
  5. Check 1 pound okra, trimmed
  6. Check 4 pieces naan bread, warmed
  7. Check 1/4 cup fresh cilantro sprigs
  8. Check 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.

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