Make the marinade
Place the marinade ingredients into a bowl and stir well to combine. Add the chicken, mix thoroughly to ensure they are well coated. Cover and refrigerate for 30 minutes.
Preheat oven to 240°C.
Place the chicken into a lightly oiled dish and bake, uncovered for 15 minutes.
Saute onions with spice mix in the olive oil until onions are soft.
Add the tomatoes, Simmer, covered for 10 minutes.
Add the cream and honey, stirring well and simmer, uncovered for 5 minutes.
Add the chicken to the curry, simmer until the chicken is cooked.
Serve with rice
For the Curry
- 300ml Cream
- 1 Tablespoon honey
- Some olive oil
- 2 large onions chopped
- 1 Can (200 grams ) grated tomatoes
- 2 Tablespoons curry mix
For the Marinade
- 2 Tbls curry mix
- ¼ cup lemon juice
- 2 Tbls olive oil
- 140 grams yogurt
- 1 kg skinless chicken thigh fillets, cut into chunks