Weeknight Baked Chicken Curry

Serves 6

An aromatic, warming curry is always a winner. Try this modern, baked version for an easy mid-week meal. Simply whiz up a curry paste, pour it over the chicken, and then let the oven do all the work. Swirl through some yoghurt at the end and you're done.

Weeknight Baked Chicken Curry Photo: Julie Le Clerc

Ingredients

• 12 chicken drumsticks
• 1 small onion, coarsely chopped
• 4 cloves garlic, chopped
• 5cm piece of ginger, chopped
• 1-2 long red chillies, seeds removed, chopped
• 2 tablespoons sunflower oil
• 1/3 cup tomato paste
• Juice of 1 lemon
• 1 tablespoon ground cumin
• 1 tablespoon ground coriander
• 1 tablespoon smoked paprika
• 1 cup liquid chicken stock
• 2 lemons, halved
• ¾ cup natural unsweetened yoghurt
• Sprigs of coriander leaves, to garnish

Method

Preheat the oven to 190°C. Make 2 deep slashes into each chicken drumstick. Season chicken pieces all over with salt and place in a large oven pan.
Make a curry paste by placing the onion, garlic, ginger, chilli, oil, tomato paste, lemon juice and dry spices in a blender. Process to form a smooth paste, then add the stock and pulse to combine.
Tip the curry paste over the chicken and toss well to coat. Top with lemon halves. Bake for 45 minutes, basting once during cooking and adding a little extra stock or water if the sauce becomes too dry, until chicken is golden brown and cooked through.
Dollop over the yoghurt, swirl it in and serve scattered with coriander leaves. Serve with steamed basmati rice or Indian flat breads, such as chapati or roti, as desired.