South African cuisine meets Indian flavours in this family-friendly recipe …
You’ll need: For the chicken – 8 chicken drumsticks; 15ml olive oil; 1 onion; 2 garlic cloves, sliced; 15ml curry powder; 1 x 410g tin spicy chakalaka; 1 x 410g tin chopped tomatoes; 30ml chutney (Mrs Balls); salt and pepper
For the yoghurt dressing – 2 cups full-fat yoghurt; 20ml lemon juice; 2.5ml lemon zest; 30g coriander, finely chopped; salt and pepper
To serve – 4 cups steamed basmati rice; fresh coriander
Preheat the oven to 180°C
Heat the oil on the stovetop in an oven-friendly dish and fry the chicken pieces until they have nice colour.
Remove the chicken from the dish, and then add the onions and garlic. Fry over medium heat for about 5 minutes.
Add the salt, pepper and curry powder, and fry for a further 2 minutes.
Add the chicken back into the dish.
Combine the chakalaka, tinned tomatoes, and chutney, and pour over the chicken.
Place the dish in the oven and bake for 45 minutes until cooked through.
Combine all the yoghurt dressing ingredients and season to taste.
Serve the chicken with steamed basmati rice. Dollop the yoghurt dressing over the chicken and serve with fresh coriander.