Baked Chicken Curry with Avo Crema

How To Make Baked Chicken Curry with Avo Crema

1. For the marinade, combine all the ingredients and mix through the chicken in an oven proof dish (in a single layer).
2. Season with salt and pepper.
3. Marinate for at least 3 hours or preferably overnight.
4. Preheat the oven to 200°C.
5. Bake the chicken, covered, for 1 hour.
6. For the sauce, heat a splash of oil and the butter in a large oven proof frying pan.
7. Fry the ginger, garlic, curry powder, cumin and paprika for 1 minute until fragrant.
8. Add the tomato paste, tomatoes and sugar and cook for 5 minutes.
9. Stir through the cream.
10. Season with salt and pepper.
11. Remove the chicken from the oven and add directly to the hot sauce (discard marinade).
12. Cover and bake for 1 hour or until tender.
13. For the avo crema, blitz together the yoghurt and avocado until smooth.
14. Season with salt and pepper.
15. To serve, combine the avocado with a squeeze of extra lemon juice and coriander.
16. Season with salt and pepper.
17. Serve with the curry, rice and avo crema.