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Chicken Curry

Yield Makes 4 servings

Ingredients

  • 1 3 1/2- to 4-pound chicken, cut into pieces
  • 4 tablespoons olive oil
  • 2 1/2 teaspoons kosher salt
  • 3/4 teaspoon black pepper
  • 2 tablespoons curry powder
  • 8 carrots, halved lengthwise and cut into 1-inch pieces

Nutrition Information

  • calories 909
  • caloriesfromfat 53 %
  • fat 54 g
  • satfat 12 g
  • cholesterol 207 mg
  • sodium 1,206 mg
  • carbohydrate 48 g
  • fiber 6 g
  • sugars 5 g
  • protein 56 g

How to Make It

  1. Heat oven to 400° F. Rinse the chicken and pat it dry with paper towels. Place in a roasting pan. Combine 2 tablespoons of the oil, 1 1/2 teaspoons of the salt, 1/2 teaspoon of the pepper, and the curry powder. Drizzle the chicken with the mixture and rub to coat. Toss the carrots with the remaining salt, pepper, and oil and place in the pan. Roast, stirring once, until the chicken is cooked through and a thigh registers 180° F on a meat thermometer, about 45 minutes. Serve with cooked rice.