Weeknight Baked Chicken Curry
Try this modern, baked version for an easy midweek meal.
12 chicken drumsticks
1 small onion, coarsely chopped
4 cloves garlic, chopped
5cm piece ginger, chopped
2 long red chillies, deseeded and chopped 2 tablespoons vegetable oil
¹ ³ cup tomato paste
Juice of 1 lemon
1 tablespoon ground cumin
1 tablespoon ground coriander 1 tablespoon smoked paprika
1 cup liquid chicken stock
2 lemons, halved
¾ cup natural unsweetened yoghurt Sprigs of coriander leaves, to garnish Indian flatbreads or rice, to serve 1 small cucumber, diced
3 medium tomatoes, diced
1 small red onion, diced Handful coriander leaves, chopped Juice of 1 lemon
Heat oven to 190°C. Make 2 deep slashes into each chicken drumstick. Season with salt and place in a large oven pan.
Make a curry paste by placing onion, garlic, ginger, chilli, oil, tomato paste, lemon juice and dry spices in a blender. Process to form a smooth paste, then add stock and pulse to combine.
Tip the curry paste over the chicken and toss well to coat. Top with lemon halves. Bake for 45 minutes, basting once during cooking and adding a little extra stock or water if the sauce becomes too dry, until chicken is golden and cooked through.
Stir through the yoghurt and serve scattered with coriander leaves.
Vegetable salad: Place all ingredients in a bowl, season with salt and pepper and toss well to combine.
Serves 6