Indian

Curried Chicken Legs with Carrots and Rice takes 10 minutes to prepare.

Curried Chicken Legs with Carrots and Rice takes 45 minutes to cook.

Curried Chicken Legs with Carrots and Rice makes 4 servings.

The ingredients for Curried Chicken Legs with Carrots and Rice are:

4 whole chicken legs (drumsticks and thighs), about 3 pounds total
1 tablespoon curry powder
2 pounds carrots, cut into 2-inch lengths, halved lengthwise if thick
1 cup brown or white basmati rice
2 limes, zest slivered and juice squeezed

Here is how you make Curried Chicken Legs with Carrots and Rice:

Preheat oven to 475 degrees. Place chicken in the center of a large rimmed baking sheet; season with curry powder, salt, and pepper. Scatter carrots around chicken. Roast, occasionally brushing chicken and tossing carrots with pan drippings, until chicken is cooked through, and an instant-read thermometer inserted in the thickest part of thigh (avoiding bone) registers 165 degrees, 35 to 45 minutes.Meanwhile, in a small saucepan with a lid, bring 2 cups water to a boil; season with salt and pepper. Add rice; return to a boil. Stir, and reduce heat to low. Cover, and simmer 18 to 20 minutes. Remove from heat, and scatter lime zest over rice. Cover pan and let steam 5 to 10 minutes.Transfer chicken to a plate. Sprinkle lime juice over carrots (still on hot baking sheet); toss, scraping up and incorporating any browned bits. Fluff rice gently with a fork; serve with chicken and carrots.Number of Servings: 4Recipe submitted by SparkPeople user A_MULLER.

The nutritional information for Curried Chicken Legs with Carrots and Rice is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 303.9

• Total Fat: 4.6 g
• Cholesterol: 62.4 mg
• Sodium: 228.4 mg
• Total Carbs: 46.5 g
• Dietary Fiber: 8.7 g
• Protein: 20.6 g

Curried Chicken Legs with Carrots and Rice is Indian cuisine.