Curried Chicken Legs with Carrots and Rice

Curried Chicken Legs with Carrots and Rice

Curried Chicken Legs with Carrots and Rice

By PBS Food
1 hour

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Details
  • Servings:   4
  • Calories:   805
  • Protein:   63g
  •  
  • Fiber:   8g
  • Sugar:   11g
  • Carb Total:   53g
  •  
  • Trans Fat:   1g
  • Saturated:   16g
  • Fat Total:   57g
  •  
  • Diet:   High-Fiber
  • Meal:   lunch, dinner
  • Dish:   main course
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Cuisine
  • indian
Comments
Ingredients
  • 4 whole chicken legs (drumsticks and thighs) about 3 pounds total
  • 1 tablespoon curry powder
  • 2 lbs. carrots cut into 2-inch lengths, halved lengthwise if thick
  • 1 cup brown or white basmati rice
  • 2 limes zest slivered and juice squeezed
Instructions

Curried Chicken Legs with Carrots and Rice serves 4 original recipe by PBS Food.

View original preparation instructions

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