Chicken in curry yoghurt sauce with rice garnish

Chicken in curry yoghurt sauce with rice garnish

Ingredients

• Natural yoghurt 200 ml
• Chopped parsley 1/2 cup
• Onions 2 heads
• Coconut milk 1/2 cup
• Garlic 2 cloves
• Lime zest 2 pieces
• Curry powder 2 tablespoons
• Turmeric 1.5 teaspoons
• Chilli flakes to taste
• Salt to taste
• Ground black pepper to taste
• Red cherry tomatoes 6 pieces
• Chicken thighs 6 pieces
• Basmati rice 2 cups
• Vegetable oil 1 tablespoon
• Bay leaf 1 piece
• Fresh thyme 2 stalks
• Lime 2 pieces

Directions

1. Preheat oven to 180 degrees.
2. In a frying pan, fry 1 onion and 2 cloves of garlic until soft in vegetable oil. Add curry powder and chili powder, cook for 2 minutes and remove from heat. Allow the mixture to cool completely. Add lime juice and zest, yogurt, coconut milk, parsley, salt to the cooled mixture and mix well. Pour half of the marinade into a separate bowl.
3. Cut the chicken into pieces and place in the pan with the marinade, cover the chicken well with the marinade, put on a baking sheet and bake in the oven for about 35 minutes.
4. Meanwhile, prepare the rice: fry 1 small onion in vegetable oil until soft. Add 1 teaspoon of turmeric, rice, bay leaf and thyme. Season with salt and water. Put in an ovenproof dish with a lid and place in the oven for 30 minutes, at the same time with the chicken.
5. While the chicken and rice are cooking in the oven, pour half of the marinade aside into a small saucepan, add 6 halved cherry tomatoes and simmer over low heat for 10 minutes. Taste and season to taste.
6. Serve the chicken with rice and a spoonful of sauce.