Baked Curry Chicken Legs

Growing up in Trinidad, whenever I had curry it usually meant a lots of sauce for my roti or rice.  As I started to eat curries from other Asian countries I realized that I was not the case.  Here is a recipe I found and tried from a Chinese recipe book called Chinese Cooking Made Easy by Michael Lee.

Baked Curry Chicken Legs
Printable Recipe

Ingredients:
3 boneless chicken legs (about 2/3 pounds)
1 tablespoon wine
1 tablespoon curry powder
1/2 teaspoon salt
dash of pepper

Directions:
1)  Mix wine, curry powder, salt and pepper together.
2)  Rub mix over chicken legs.
3)  Preheat oven to 450F.
4)  Bake for 25-30 minutes until cooked.  Juices should run clear and the skin should be golden brown and crispy.

 Note:  You can substitute the chicken legs with 1 pound of chicken wings.