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