Try this modern baked version for an easy midweek meal.
Serves 6
Ingredients
12 chicken legs
1 small onion, coarsely chopped
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4 cloves garlic, chopped
piece of ginger of 5 cm, finely chopped
2 long red peppers, deseeded and finely chopped
2 tbsp vegetable oil
⅓ cup tomato paste
juice of 1 lemon
1 tbsp ground cumin
1 tbsp ground coriander
1 tbsp smoked paprika
1 cup liquid chicken stock
2 lemons, halved
3/4 cup natural unsweetened yogurt
Sprigs of coriander leaves, to garnish
Indian flatbreads or rice, to serve
Chopped vegetable salad
1 small cucumber, diced
3 medium tomatoes, diced
1 small red onion, chopped
Handful of coriander leaves, finely chopped
juice of 1 lemon
Method
- Preheat the oven to 190C. Make 2 deep slits in each chicken drumstick, season with salt and place in a large baking dish.
- Make a curry paste by placing the onion, garlic, ginger, chilli, oil, tomato paste, lemon juice and dry spices in a blender. Process into a smooth paste, then add stock and pulse to combine.
- Pour the curry paste over the chicken and toss well. Garnish with lemon halves.
- Bake for 45 minutes, basting once during cooking, adding a little extra stock or water if sauce becomes too dry, until chicken is golden brown and cooked through.
- Stir in yogurt and serve sprinkled with coriander leaves.
- To make the salad, place all ingredients in a bowl, season with salt and pepper and toss well.