Chicken curry with root vegetables on a baking sheet

Ingredients:

• 8 small chicken thighs and drumsticks or legs (1.1 kg)
• 1.1 kg of drumsticks
• 1 tbsp Madras curry powder
• 1 teaspoon paprika
• 3 tablespoons unsalted butter, melted
• 1 large turnip, peeled and cut into 2.5cm pieces.
• 3 large carrots, peeled and cut into 2.5cm pieces.
• 0.5 cups of sour milk or kefir
• 1 cup fresh cilantro
• 1 cup fresh mint
• 1 serrano pepper, coarsely chopped (remove seeds to reduce heat)
• 1/4 cup + 1 tsp mango chutney
• 1 teaspoon freshly squeezed lemon juice

Preparation:

1. Place a baking sheet on the middle rack of the oven; preheat to 260°C. In a large bowl, season the chicken with salt and black pepper. Add the curry powder, paprika, and half of the melted butter; stir to combine.
2. In another bowl, toss the turnips and carrots with the remaining melted butter and season with salt and pepper. Arrange the vegetables and chicken, skin side up, on a hot baking sheet. Roast in the oven until the chicken is cooked through and the vegetables are tender, about 25 minutes.
3. Meanwhile, in a blender, blend the sour milk, cilantro, mint, serrano, 1 teaspoon chutney, and lemon juice until smooth. Season with salt and pepper to taste.
4. Preheat oven to broil. In a small bowl, combine the remaining 1/4 cup chutney with 1 teaspoon water. Brush the chicken with the chutney and broil until lightly browned, 2-3 minutes. Divide the chicken and vegetables among plates. Serve with the sauce.