You will need
1 pack boned and skinned drumsticks or thighs, ± 16 – 18
Ina Paarman’s Chicken Spice
1 x 250 ml Ina Paarman’s Tikka Curry Cook-In Sauce or Cape Malay Curry Cook-In Sauce
125g Ina Paarman’s Sun-dried Tomato Pesto
½ cup (125 ml) full cream plain yoghurt
fresh coriander to garnish (optional)
4 cling peaches, halved and pipped
Start grilling the peaches halfway through braaing the chicken.
Season the chicken lightly with Chicken Spice on both sides. Pour the Tikka Curry Cook-In Sauce or Cape Malay Curry Cook-In Sauce,Tomato Pesto and yoghurt
into a medium size glass mixing bowl and stir to combine. Reserve 1 cup of the sauce for later. Add the chicken to the remaining
sauce and mix everything together. Cover with clingfilm, refrigerate for 6 hours or overnight. Remove from the fridge before you light the fire. Braai over medium coals, turning and basting with leftover marinade. Cook until well browned and just cooked through. Toss with reserved sauce. Garnish with fresh coriander. Serve with grilled peach halves basted with a little left over sauce.