Ingredients
Chicken:
- 8 chicken drumsticks
- 1 Tbsp (15ml) olive oil
- 1 onion
- 2 garlic cloves, sliced
- 1 Tbsp (15ml) curry powder
- 1 x 410g tin spicy chakalaka
- 1 x 410g tin chopped tomatoes
- 2 Tbsp (30ml) chutney (Mrs Balls)
- salt and pepper
Yoghurt dressing:
- 2 cups (500ml) full-fat yoghurt
- 4 tsp (20ml) lemon juice
- 1/2 tsp (2.5ml) lemon zest
- 30g coriander, finely chopped
- salt and pepper
4 cups steamed basmati rice, to serve
fresh coriander, to serve
Method
- Preheat the oven to 180°C.
- Heat the oil on the stovetop in an oven-proof dish and fry the chicken pieces until they have a good 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:
- Dollop the yoghurt dressing over the chicken and serve with steamed basmati rice and fresh coriander.
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