Ingredients

6 Pieces of BMS Chicken Leg Quarters

1 Chopped tomato

1 Chopped onion

1/2 Cup of chopped Dania

3 Houses of Garlic chopped

1 Chilly chopped

2 Teaspoons of Tumeric

2 Tablespoons of Curry powder mix

1 Tablespoon salt

1 Tablespoon of Olive oil

1 Tablespoon of Lemon juice

1/2 Cup of tomato purée

Preparation

1. Place all ingredients in a deep casserole bowl with 1/2 cup of water
2. Cover with lid.
3. Allow to marinade for a minimum of 20 minutes.
4. Place In oven at 170’C for 45 minutes

Serve with rice