What’s for dinner? Chakalaka-baked chicken drumsticks with basmati rice

Serves 6

You’ll need: For the chicken – 8 chicken drumsticks; 15ml olive oil; 1 onion; 2 garlic cloves, sliced; 15ml curry powder; 1 x 410g tin spicy chakalaka; 1 x 410g tin chopped tomatoes; 30ml chutney (Mrs Balls); salt and pepper

For the yoghurt dressing – 2 cups full-fat yoghurt; 20ml lemon juice; 2.5ml lemon zest; 30g coriander, finely chopped; salt and pepper

To serve – 4 cups steamed basmati rice; fresh coriander

How to: 

• Preheat the oven to 180°C
• Heat the oil on the stovetop in an oven-friendly dish and fry the chicken pieces until they have nice colour.
• Remove the chicken from the dish, and then add the onions and garlic. Fry over medium heat for about 5 minutes.
• Add the salt, pepper and curry powder, and fry for a further 2 minutes.
• Add the chicken back into the dish.
• Combine the chakalaka, tinned tomatoes, and chutney, and pour over the chicken.
• Place the dish in the oven and bake for 45 minutes until cooked through.
• Combine all the yoghurt dressing ingredients and season to taste.

To serve:

Serve the chicken with steamed basmati rice.
Dollop the yoghurt dressing over the chicken and serve with fresh coriander.

* Recipe & image by www.astralchicken.com