Chakalaka-baked chicken drumsticks with basmati rice

Prep time
Cook time

South African cuisine meets Indian flavours in this family-friendly recipe.


  • 8 chicken drumsticks
  • 15ml olive oil
  • 1 onion
  • 2 garlic cloves, sliced
  • 15ml curry powder
  • 1 x 410g tin spicy chakalaka
  • 1 x 410g tin chopped tomatoes
  • 30ml chutney (Mrs Balls)
  • salt and pepper
Yoghurt dressing:
  • 2 cups full-fat yoghurt
  • 20ml lemon juice
  • 2.5ml lemon zest
  • 30g coriander, finely chopped
  • salt and pepper
  4 cups steamed basmati rice fresh coriander


  • Preheat the oven to 180°
  • Heat the oil on the stovetop in an oven-friendly dish and fry the chicken pieces until they have nice colour.
  • Remove the chicken from the dish, and then add the onions and garlic. Fry over a medium heat for about 5 minutes.
  • Add the salt, pepper and curry powder, fry for a further 2 minutes.
  • Add the chicken back into the dish.
  • Combine the chakalaka, tinned tomatoes, and chutney, and pour over the chicken.
  • Place the dish in the oven and bake for 45 minutes until cooked through.
  • Combine all the yoghurt dressing ingredients and season to taste.
  To serve:
  • Serve the chicken with steamed basmati rice.
Dollop the yoghurt dressing over the chicken and serve with fresh coriander.