Recipe of the day: Baked chicken curry with avo crema

Name: Recipe of the day :Baked chicken curry with avo crema
Prep time: PT-486901H37M30S
Cook time: 2 h
Ingredients: 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; 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; 60 ml (¼ cup) plain yoghurt; 1 avocado, chopped; 1 avocado, chopped; Handful coriander, chopped; Basmati rice

Indulge in a delightful fusion of flavors with this Baked chicken curry topped with avocado crema.

Avo Crema BakedChicken Picture supplied

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:

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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:

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.
Preheat the oven to 200°C. Bake the chicken, covered, for 1 hour.
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.
Add the tomato paste, tomatoes and sugar and cook for 5 minutes. Stir through the cream. Season with salt and pepper.
Remove the chicken from the oven and add directly to the hot sauce (discard marinade). Cover and bake for 1 hour or until tender.
For the avo crema, blitz together the yoghurt and avocado until smooth. Season with salt and pepper.
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