Removing the skin from the chicken legs allows the spices in vindaloo paste to penetrate the meat, while yogurt locks in moisture during cooking.
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Diary of a Foodie
Chicken Vindaloo
Diary of a Foodie: Season Three: India & Vietnam: Complex Cuisine
Serves6
- Active time:15 min
- Start to finish:45 min
January 2009
- 1 cup plain yogurt (not low-fat; preferably Greek-style)
- 1/4 cup chopped fresh mint leaves
- 1/4 cup chopped fresh cilantro
- 2 tablespoons vindaloo paste (preferably Patak's brand)
- 1 teaspoon salt
- 3/4 teaspoon black pepper
- 6 whole chicken legs (thigh and drumstick; 3 3/4 lb), skin discarded
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Put oven rack in middle position and preheat oven to 500ºF. Line rack of a broiler pan with foil.
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Stir together all ingredients except chicken in a large bowl until combined well. Coat both sides of chicken legs well with yogurt mixture (use all of it), then transfer to broiler pan, arranging them in 1 layer.
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Roast chicken until charred in some spots and cooked through, 25 to 30 minutes.
- Keywords
- lillian chou,
- diary of a foodie,
- indian,
- poultry,
- quick kitchen
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The third season of Gourmet’s Diary of a Foodie travels the world to serve a feast of culinary trends, exotic ingredients, and food-obsessed personalities. We’ll explore the unspoiled waters around Tasmania, the culinary traditions of Istanbul during Islam’s holiest month, and more.
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