- Calories 603
- Fat 27g
- Sat fat 7g
- Cholesterol 137mg
- Sodium 706mg
- Protein 47g
- Carbohydrate 44g
- Sugar 3g
- Fiber 8g
- Iron 5mg
- Calcium 136mg
How to Make It
Step 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.
Step 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.
Step 3
Serve the chicken and okra with the naan, cilantro, and lemon wedges.
