Chicken Curry

Marinade

16 fresh chicken pieces, bone in and skin on
500ml (2 cups) plain double thick yoghurt
5ml (1 tsp) turmeric
10ml (2 tsp) paprika
15ml (1 Tbsp) chicken masala
3 garlic cloves, crushed
2cm ginger, grated
Salt and pepper, to taste

Curry Sauce

30ml (2 Tbsp) butter
Olive oil
2 onions, chopped
1-2 red chillies, whole (optional)
2 garlic cloves, crushed
60ml (1/4 cup) chicken masala
10ml (2 tsp) paprika
60ml (1/4 cup) tomato paste
2 cans La Belinda chopped tomatoes
1 can Food Lover’s Signature coconut cream

For Serving

Basmati rice or rotis
125ml (1/2 cup) fresh coriander

Marinating the Chicken

Place the chicken pieces in a non-reactive dish and season well with salt and pepper.
In another bowl, combine the yoghurt, spices, garlic and ginger.
Coat the chicken well with the marinade, cover, and allow to marinate in the fridge for at least 30 minutes, or overnight if you have the time.
Pre-heat the oven to 180°C.

For the Sauce

Heat a deep saucepan over medium heat.
Add the butter and a dash of olive oil, once bubbling.
Add the onions and fry, stirring frequently for about 8-10 minutes, or until translucent and almost caramelised.
Add the whole chillies (optional), garlic and all spices.
Stir constantly for 1-2 minutes for the spices to toast and gently release their flavour.
Add the tomato paste and cook for about 2 more minutes.
Add the chopped tomatoes and coconut cream.
Cook the sauce for another 10-12 minutes.
Preheat a frying pan with a dash of olive oil over a high heat.
Remove the chicken from the marinade and fry each piece until well browned on both sides.
Place the curry sauce with the extra marinade in a deep oven-proof dish.
Place the chargrilled chicken pieces in the sauce, cover with foil and bake for about 1 hour and 30 minutes, or until soft and tender.
Garnish the curry with fresh coriander and serve with basmati rice or rotis.