RECIPE: Spiced yoghurt chicken


6 chicken Thighs bone in skin off

200grams natural yoghurt

2 cloves garlic, crushed

½ teaspoon ground cumin

½ teaspoon ground coriander

2 tablespoons Hot Sweet Chilli Sauce

1 tablespoon Corn flour

2 tablespoons sugar


Place chicken into a shallow dish. Mix yoghurt, garlic, cumin, coriander and Sweet Chilli sauce in a bowl. Pour over chicken and coat well.

Place covered marinated chicken in the fridge for at least 1 hour or overnight preferred.

Remove excess marinade from chicken. Arrange chicken thighs on baking paper-lined baking tray. Bake in a moderately hot oven (180c) for 35 to 40 minutes or until cooked.

Place remaining marinade into a saucepan.

Mix in cornflour to thicken and add sugar. Bring to the boil while stirring. Reduce heat. Simmer for 3 minutes.

Serve with rice and salad

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