Crispy Chicken Curry

photo by mightyro_cooking4u

- Ready In:
- 45mins
- Ingredients:
- 5
- Serves:
-
4
ingredients
- 4 chicken leg quarters, skin on, about 3 pounds total (drumsticks and thighs)
- 1 tablespoon curry powder
- 2 lbs carrots, cut into 2-inch lengths, halved lengthwise if thick
- 1 cup rice
- 2 limes, juice and zest of, slivered
directions
- Preheat oven to 475°F.
- Place chicken in the center of a large rimmed baking sheet; season the outside with curry powder, salt, and pepper. Scatter carrots around chicken. Roast until chicken is cooked through, and an instant-read thermometer inserted in the thickest part of thigh (avoiding bone) registers 165°F, 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.
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Reviews
-
Thank you for posting this recipe. Hubby loved this so very much. The chicken was so tasty and crispy. Hubby likes his food really spicy so I added a little Gram Marsala, ginger and just a little cinnamon. We are just starting the Dr Adkins low carb diet so I did not add the carrots or use the rice. But I am really looking forward to using the carrots when I am more established on the diet.
RECIPE SUBMITTED BY
I love to cook, but more importantly, I love to eat!