Reader's recipes
Chicken maharajah
Rod Brault, Landsborough, Qld.
INGREDIENTS
1½ cups plain yoghurt
1½ teaspoons finely grated fresh ginger
1 small onion, finely chopped
1 clove garlic, crushed
2 teaspoons medium curry powder
½ teaspoon paprika
1 tablespoon mango chutney
Salt and pepper to taste
4 chicken thigh fillets, halved
3 medium tomatoes, peeled, seeded, finely diced
Cooked brown rice, cucumber raita and tomato and onion salad to serve
Fresh herbs to garnish
METHOD
1. Combine yoghurt, ginger, onion, garlic, curry powder, paprika and chutney in a large bowl. Season with salt and pepper. Add chicken; toss to coat. Cover; refrigerate overnight.
2. Place chicken in a large, oiled baking dish; top with tomatoes.
3. Cook in a moderate oven, 180C, for about 1 hour or until cooked when tested.
4. Serve chicken with cooked brown rice, cucumber raita and a tomato and onion salad; garnish with fresh herbs.
More recipesChilli chickenCurried chicken lasagneLorraine's Thai fish
