INDIAN-STYLE CURRY CHICKEN

Indian-Style Curry Chicken image

Fill your home with the irresistible smell of Indian spices when making this curry-laced chicken dish blended with two Indian favorites, peas and potatoes.

Provided by Betty Crocker Kitchens

Categories Entree

Time 1h5m

Yield 6

Number Of Ingredients 10

Ingredients

4 cups frozen potatoes O'Brien with onions and peppers (from 28-oz bag), thawed
1 bag (12 oz) frozen sweet peas, thawed
1 can (14.5 oz) diced tomatoes with green chiles, undrained
4 teaspoons curry powder
1/2 teaspoon salt
3 tablespoons all-purpose flour
1 teaspoon paprika
1 teaspoon garlic salt
12 chicken drumsticks
1 tablespoon vegetable oil

Steps:

Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. In large bowl, stir together potatoes, peas, tomatoes, 2 teaspoons of the curry powder and the salt. Spread evenly in baking dish.
In large resealable food-storage plastic bag, mix remaining 2 teaspoons curry powder, the flour, paprika and garlic salt; shake to mix. Add drumsticks; seal bag, and shake to coat.
In 12-inch skillet, heat oil over medium-high heat. Cook drumsticks in oil 8 to 10 minutes, turning frequently, until skin is brown (cook 6 drumsticks at a time if all don't fit in skillet). Place drumsticks in 2 rows lengthwise over potato mixture, alternating direction of drumsticks to cover potato mixture. Cover tightly with foil.
Bake 30 minutes. Remove foil; bake about 10 minutes longer or until juice of chicken is clear when thickest part is cut to bone (180°F).

Nutrition Facts : Calories 510, Carbohydrate 46 g, Cholesterol 85 mg, Fat 1, Fiber 6 g, Protein 35 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 990 mg, Sugar 8 g, TransFat 0 g