Today's Tasty Pick: Baked Chicken Curry with Avo Crema

Happy Thirst-Day, fam!

I hope everyone is doing well today because the weather is very cold today, but I hope you are keeping warm, cosy, and most importantly, safe.

Now that we have all gathered, it’s officially time for our daily food meeting—attendance has been taken, so let’s get straight to the delicious business at hand.

Today’s main character is: Baked Chicken Curry with Avo Crema.

Since the weather has decided to remind us who’s in charge, it’s only fair that we remind it who’s boss too. This chicken curry is ready to fight the cold one delicious bite at a time.

Now let me show you how to make this beauty.

How to make Baked Chicken Curry with Avo Crema

Serves: 6
Preparation time: 25 minutes + marinating
Cooking time: 2 hours

Ingredients:
FOR THE MARINADE:

Juice of ½ lemon + extra
250 ml (1 cup) plain yoghurt
3 garlic cloves, crushed
30 ml (2 tbsp) mild curry powder
50 g melted butter
5 cm piece ginger, finely grated
10 chicken thighs and drumsticks
Salt and pepper

FOR THE SAUCE:

Avocado or olive oil for cooking
30 ml (2 tbsp) butter
3 cm piece ginger, finely grated
2 garlic cloves, crushed
15 ml (1 tbsp) mild curry powder
10 ml (2 tsp) ground cumin
10 ml (2 tsp) paprika
50 g sachet tomato paste
410 g tin chopped tomatoes
15 ml (1 tbsp) sugar
250 ml (1 cup) cream

FOR THE AVO CREMA:

60 ml (¼ cup) plain yoghurt
1 avocado, chopped

TO SERVE:

1 avocado, chopped
Handful coriander, chopped
Basmati rice

Method:

For the marinade, combine all the ingredients and mix through the chicken in an oven proof dish (in a single layer). Season with salt and pepper. Marinate for at least 3 hours or preferably overnight.
Preheat the oven to 200 °C. Bake the chicken, covered, for 1 hour.
For the sauce, heat a splash of oil and the butter in a large oven proof frying pan. Fry the ginger, garlic, curry powder, cumin and paprika for 1 minute until fragrant.
Add the tomato paste, tomatoes and sugar and cook for 5 minutes. Stir through the cream. Season with salt and pepper.
Remove the chicken from the oven and add directly to the hot sauce (discard marinade). Cover and bake for 1 hour or until tender.
For the avo crema, blitz together the yoghurt and avocado until smooth. Season with salt and pepper.
To serve, combine the avocado with a squeeze of extra lemon juice and coriander. Season with salt and pepper. Serve with the curry, rice and avo crema.

*The image and recipe were supplied by The South African Avocado Growers’ Association

HAVE YOU TRIED THIS RECIPE?: Today’s Tasty Pick: Asanda’s Honey Vanilla Berry Cake