Creamy chicken curry

YOU Low Carb - - Contets -

Greek or plain yo­ghurt goes well with strong spices and gives the curry a creamy tex­ture.

8 por­tions

8 chicken thighs and drum­sticks salt and black pep­per 250 ml (1 c) plain or Greek yo­ghurt 30 ml (2 T) roasted mild curry pow­der 2 ml (½ t) ground cumin 1 small onion, grated 2 gar­lic cloves, finely chopped hand­ful of chopped fresh co­rian­der sam­bals (recipes in tip be­low) and salad to serve

1 Pre­heat the oven to 180 °C. 2 Sea­son the chicken pieces with salt and pep­per and ar­range in an oven­proof dish. 3 Mix the yo­ghurt with the curry pow­der and ground cumin. Add the onion, gar­lic and co­rian­der and mix well. Pour over the chicken. 4 Bake for about 1 hour or un­til the chicken is ten­der, done and lightly browned. 5 Serve the chicken curry with sam­bals and a salad.

Prepa­ra­tion time: 10 min­utes Cook­ing time: 1 hour

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