• 1 Sachet KNORR Mild Durban Curry Dry Cook-in-Sauce
• 60 Millilitre Coriander, chopped
• 1 chicken or 8-10 chicken thighs
• 125 Millilitre Yoghurt
• 125 Millilitre Peri peri sauce
In a bowl mix together all the ingredients except the chicken. Leave to stand while cutting the chicken. Using sharp scissors or a knife, cut down the breastbone of the chicken and press down to open it. Cut large incisions into the chicken with a sharp knife to allow the marinade to flavour the flesh. Place the chicken in the marinade for at least 30 minutes or up to 6 hours, the longer the better. Braai over hot coals, turning and basting regularly. Or, oven roast at 180°C for 40 minutes to an hour or until chicken is cooked.
