RECIPE: Tasty oven-baked chicken curry
ON a cold day, a curry keeps the hunger pangs at bay.
A Cape Malay-style curry
Serves 4
Ingredients:
* 1 pinch salt
* 8 pieces chicken drumsticks and thighs
* 1 glug vegetable oil for frying
* 1 red onion, finely chopped
* 3 tbsp garlic and ginger paste
* 4 tbsp curry paste, or use mild curry powder
* 1 tbsp biryani spices
* 4 cardamom pods, husks removed
* 80 ml chutney
* 410 grams chopped tomatoes
* 1 cup chicken stock
* 3 carrots, peeled and sliced
* 6 potatoes, peeled and quartered
*1 cup frozen baby peas
* 2 cups cooked rice for serving
Method:
* Season chicken.
* Heat a glug of oil in an ovenproof saucepan and brown chicken. Remove and set aside.
* Drain excess oil from pan and fry onion until soft. Add pastes, curry powder and spices and fry for another minute.
* Toss in chutney, tomatoes, stock, carrots, potatoes and enough water to cover. Season well.
* Tuck in chicken pieces, cover and bake for 60 minutes or until chicken is very tender and potatoes are cooked through.
* Stir through peas and allow to stand for 5 minutes before serving with rice.
Source: www.picknpay.co.za
