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Baked Chicken Curry with Avo Crema

Category:

Mains

Preparation time:

25 minutes + marinating

Cooking time:

2 hours

Total time:

2.25 hours + marinating

Serves:

Serves 6

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Recipe

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 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

Directions

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.