Gingery Chicken Legs with Mango Chutney | Savory
Look for curry sauce in the Asian section of your supermarket. Use any leftover sauce to make a quick vegetable curry later in the week.
Ingredients
- 1 inch fresh ginger
- 5 1/2 oz mild curry paste
- 2/3 cup Greek yogurt
- 1 lb chicken legs
- 1 cup uncooked rice
- 12 oz mango chutney
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