Recipe of the day: Baked chicken curry with avo crema

The creamy avocado topping adds a refreshing twist, complementing the rich curry beautifully. Quick to prepare and baked to perfection, this dish is not only satisfying but also a wholesome option that the whole family will love. Get ready to savor every bite!

Serves 6

Preparation time: 25 minutes + marinating

Cooking time: 2 hours

Ingredients:

FOR THE MARINADE

• Juice of ½ lemon + extra
• 250 ml (1 cup) plain yoghurt
• 3 garlic cloves, crushed
• 30 ml (2 tbsp) mild curry powder
• 50 g melted butter
• 5 cm piece ginger, finely grated
• 10 chicken thighs and drumsticks
• Salt and pepper

FOR THE SAUCE

• Avocado or olive oil for cooking
• 30 ml (2 tbsp) butter
• 3 cm piece ginger, finely grated
• 2 garlic cloves, crushed
• 15 ml (1 tbsp) mild curry powder
• 10 ml (2 tsp) ground cumin
• 10 ml (2 tsp) paprika
• 50 g sachet tomato paste
• 410 g tin of chopped tomatoes
• 15 ml (1 tbsp) sugar
• 250 ml (1 cup) cream

FOR THE AVO CREMA

• 60 ml (¼ cup) plain yoghurt
• 1 avocado, chopped

TO SERVE

• 1 avocado, chopped
• Handful of coriander, chopped
• Basmati rice

Method:

1. For the marinade, combine all the ingredients and mix through the chicken in an oven proof dish (in a single layer). Season with salt and pepper. Marinate for at least 3 hours or preferably overnight.
2. Preheat the oven to 200°C. Bake the chicken, covered, for 1 hour.
3. For the sauce, heat a splash of oil and the butter in a large oven-proof frying pan. Fry the ginger, garlic, curry powder, cumin and paprika for 1 minute until fragrant.
4. Add the tomato paste, tomatoes and sugar and cook for 5 minutes. Stir through the cream. Season with salt and pepper.
5. Remove the chicken from the oven and add directly to the hot sauce (discard marinade). Cover and bake for 1 hour or until tender.
6. For the avo crema, blitz together the yoghurt and avocado until smooth. Season with salt and pepper.
7. To serve, combine the avocado with a squeeze of extra lemon juice and coriander. Season with salt and pepper. Serve with the curry, rice and avo crema.

Supplied by www.avocado.co.za

Baked chicken curry with avo crema

The creamy avocado topping adds a refreshing twist, complementing the rich curry beautifully. Quick to prepare and baked to perfection, this dish is not only satisfying but also a wholesome option that the whole family will love. Get ready to savor every bite!

• Author: avocado.co.za/
• Prep Time: 1 hours
• Cook Time: 2 hours
• Total Time: 3 hours
• Yield: 6 1x
• Category: Lunch, Dinner
• Method: Bake
• Cuisine: Indian

Ingredients

Scale 1x2x3x

FOR THE MARINADE

• • Juice of ½ lemon + extra

• • 250 ml (1 cup) plain yoghurt

• • 3 garlic cloves, crushed

• • 30 ml (2 tbsp) mild curry powder

• • 50 g melted butter

• • 5 cm piece ginger, finely grated

• • 10 chicken thighs and drumsticks

• • Salt and pepper

FOR THE SAUCE

• • Avocado or olive oil for cooking

• • 30 ml (2 tbsp) butter

• • 3 cm piece ginger, finely grated

• • 2 garlic cloves, crushed

• • 15 ml (1 tbsp) mild curry powder

• • 10 ml (2 tsp) ground cumin

• • 10 ml (2 tsp) paprika

• • 50 g sachet tomato paste

• • 410 g tin chopped tomatoes

• • 15 ml (1 tbsp) sugar

• • 250 ml (1 cup) cream

FOR THE AVO CREMA

• • 60 ml (¼ cup) plain yoghurt

• • 1 avocado, chopped

TO SERVE

• • 1 avocado, chopped

• • Handful coriander, chopped

• • Basmati rice

Instructions

1. For the marinade, combine all the ingredients and mix through the chicken in an oven proof dish (in a single layer). Season with salt and pepper. Marinate for at least 3 hours or preferably overnight.
2. Preheat the oven to 200°C. Bake the chicken, covered, for 1 hour.
3. For the sauce, heat a splash of oil and the butter in a large oven-proof frying pan. Fry the ginger, garlic, curry powder, cumin and paprika for 1 minute until fragrant.
4. Add the tomato paste, tomatoes and sugar and cook for 5 minutes. Stir through the cream. Season with salt and pepper.
5. Remove the chicken from the oven and add directly to the hot sauce (discard marinade). Cover and bake for 1 hour or until tender.
6. For the avo crema, blitz together the yoghurt and avocado until smooth. Season with salt and pepper.
7. To serve, combine the avocado with a squeeze of extra lemon juice and coriander. Season with salt and pepper. Serve with the curry, rice and avo crema.