Curried chicken with mint yoghurt
YOGHURT MARINADE
160 ml (²⁄₃ c) full-cream plain yoghurt
½ onion, chopped
3 garlic cloves, crushed
3 cm fresh ginger, grated
15 ml (1 T) roasted masala
2 ml (½ t) turmeric
60 ml (¼ c) olive oil
CHICKEN
1 whole chicken, cut open along the backbone and flattened MINT YOGHURT
125 ml (½ c) full-cream plain yoghurt large handful of fresh mint, chopped
1 garlic clove, crushed
2 ml (½ t) tamarind paste, mixed with a little water
TO BRAAI
1 lemon
1 Yoghurt marinade Mix all the ingredients.
2 Chicken Marinate the chicken overnight. Remove from the marinade and pat dry.
3 Mint yoghurt Mix the ingredients.
4 To braai Rub yoghurt marinade over the chicken and squeeze lemon juice over. Braai over moderate coals for 45-60 minutes or until done. Turn often and brush with the marinade. Drizzle a little more lemon juice over from time to time. Serve the chicken with the mint yoghurt.
SERVES4 Preparation
20 min Marinating Overnight Braaiing 45-60 min