Oven-baked chicken curry
Serves 6 Preparation time 30 minutes, plus time to marinate Cooking time about 1 hour
You need
• 12 chicken drumsticks
• 1 tablespoon tomato paste
• 2 tablespoons medium masala
• 2 cloves of garlic, chopped
• 2 cm fresh ginger, peeled and grated
• juice of half a lemon
• salt and freshly ground black pepper, to taste
• 2 bay leaves, crumbled
• 1 cup yoghurt
• 1 big aubergine, in thin slices
• about 300 g pumpkin, in thin slices or cubes
• 1 tablespoon olive oil
• 1 teaspoon fennel seeds
• 1 tin (410 g) chopped tomato
• 1 cup cream
• 1 red chilli, chopped
• 100 g roasted cashews
• steamed rice and rotis, to serve
Here’s how
Use a sharp knife to make two deep cuts into each drumstick – this will make the meat more flavoursome. Add the tomato paste, masala, garlic, ginger, lemon juice, salt and bay leaves to the yoghurt and coat the chicken with
