Lightly Curried Yoghurt Chicken – serves 4 – 6

8 pieces of chicken, skinned            
5 ml turmeric
10 ml ground cumin                          
10 ml mustard powder
15 ml curry powder                          
60 ml chutney
5 ml ground ginger                          
150 ml white wine
100 ml apricot or orange juice          
500 ml plain yoghurt
salt & milled black pepper
15 ml corn flour
a little milk.
1.        Arrange chicken pieces in an oven to table dish.
2.       Mix all ingredients (except corn four) together thoroughly.
3.       Pour over the chicken pieces & allow to marinate in the fridge for a few hours. Overnight is better.
4.       Preheat oven to 160*C (325*F).
5.       Cover the ovenproof dish with aluminium foil.
6.       Bake for 35 minutes.
7.       Uncover the dish and bake for a further 30 minutes.
8.       Mix the corn flour in a little milk.
9.       Remove dish from oven & stir in the corn flour mixture.

10.    Bake for a further 10 – 15 minutes until the sauce thickens & chicken is tender.

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