Ingredients
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1 inch fresh ginger
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5 1/2 oz mild curry paste
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2/3 cup Greek yogurt
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1 lb chicken legs
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1 cup uncooked rice
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12 oz mango chutney
Steps
1
Preheat oven to 400ºF. Peel and grate the ginger. Combine in a baking dish with the curry paste and Greek yogurt.
2
Cut 4 (1/4-inch) slits into each chicken leg. Put the chicken in the yogurt mixture, rubbing the mixture in. Cover and let marinate for 1 hour 30 minutes in the refrigerator and 30 minutes at room temperature.
3
Bake the chicken about 50 min. Meanwhile, prepare the rice according to package directions. Serve the chicken with rice and chutney.
