Donna Hay’s Off the Shelf looked like exactly what I needed. It is all about using ingredients found in the pantry, which is pretty novel. It’s a beautiful book, too, with enormous color-filled pages. But when I thought about it more carefully, God knows what I’ll find in my pantry at any one time. It’s usually a rag-tag team of various cuisines and never enough of anything to make much of a difference. That’s my fault.
Luckily, this recipe was so simple that the usual pantry items needed to complete the picture were few and not very expensive. I had to invest in some chile paste, mint, and some yogurt. Everything else was, sure enough, in the pantry somewhere. And good thing, too. These simple ingredients work their magic quickly on the chicken, leaving it spicy, creamy, and delicious. Now if I could only find another use for that chile paste.
- 1 chicken, quartered
- 1 tablespoon cornflour
- 1 cup thick plain yoghurt
- 1 tablespoon chili paste
- 1/3 cup shredded mint
- 2 teaspoons ground cumin
- Salt and pepper
Preheat the oven to 400 degrees
Cut 1/2 inch thick slights in the chicken pieces.
Mix the cornflour, yoghurt, chili paste, mint, cumin, pepper and salt in a very large bowl.
Toss the chicken pieces in the bowl until completely covered with the sauce.
Place on a roasting rack in a pan. Bake for 30 minutes or until done.