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RECIPE: Tasty oven-baked chicken curry

ON a cold day, a curry keeps the hunger pangs at bay.

A Cape Malay-style curry

Serves 4


* 1 pinch salt

* 8 pieces chicken drumsticks and thighs

* 1 glug vegetable oil for frying

* 1 red onion, finely chopped

* 3 tbsp garlic and ginger paste

* 4 tbsp curry paste, or use mild curry powder

* 1 tbsp biryani spices

* 4 cardamom pods, husks removed

* 80 ml chutney

* 410 grams chopped tomatoes

* 1 cup chicken stock

* 3 carrots, peeled and sliced

* 6 potatoes, peeled and quartered

*1 cup frozen baby peas

* 2 cups cooked rice for serving


* Season chicken.

* Heat a glug of oil in an ovenproof saucepan and brown chicken. Remove and set aside.

* Drain excess oil from pan and fry onion until soft. Add pastes, curry powder and spices and fry for another minute.

* Toss in chutney, tomatoes, stock, carrots, potatoes and enough water to cover. Season well.

* Tuck in chicken pieces, cover and bake for 60 minutes or until chicken is very tender and potatoes are cooked through.

* Stir through peas and allow to stand for 5 minutes before serving with rice.

Source: www.picknpay.co.za

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