Baked chicken curry

By admin
17 June 2011

Serves 4

4-6 large potatoes Salt and freshly ground black pepper 6-8 chicken pieces 40 ml olive oil 30-45 ml chicken spice or Ina Paarman Marsala Mix 2 red onions, quartered 2 whole cloves garlic

SAUCE 10 ml cornflour 20 ml water 125 ml cream 125 ml yoghurt Handful fresh coriander

Preheat the oven to 200 °C and grease a medium-sized ovenproof dish.

Boil the potatoes until just soft and cut them into 2 cm thick slices.

Arrange the potatoes in the dish and season with salt and pepper.

Brush the chicken pieces with a little of the oil and season them with the chicken spice.

Arrange the chicken pieces on top of the potatoes.

Top with the onions and garlic and bake for 15 minutes.

In a measuring jug mix the cornflour and water and stir in the cream and yoghurt.

Pour the mixture over the chicken.

Reduce the oven temperature to 180 °C and bake for another 20-40 minutes or until done.

Scatter the coriander on top and serve with rice.

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