Fry chicken, several pieces at a time, until chicken is golden brown and juices run clear, 7-8 minutes on each side. Drain on paper towels. 2 chicken legs: 502 calories, 35g fat (5g saturated fat ...

Add the chicken pieces and leave to marinate for an hour. Meanwhile, make the curry paste. Place a frying pan over a low heat and add the oil, followed by the ginger and garlic. Fry for about a ...

Because the rice is cooked in the tray, you end up with lovely toasted bits as well as fluffy grains, while the chicken, rubbed with spices, is cooked right on top. The legs, or brown meat ...