Recipes / Chicken /

Chicken Leg Quarters by Chef Tracey


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


  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

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