Curried chicken in buttermilk marinade

Make a starter platter with this lightly spiced chicken off the braai. Add jalapeños and avocado salad, or pickled red onion and chutney on the side for dipping.

45 minutes (plus marinating)

Serves 6-8


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  • 1 bottle (500ml) buttermilk
  • 2-3 Thai red chillies
  • 3cm knob fresh ginger, grated
  • 3 cloves garlic, crushed
  • 1 tsp (5ml) salt flakes or fine salt
  • Handful fresh coriander
  • Juice (60ml) and grated peel of 1 lemon
  • 1 Tbsp (15ml) mild curry powder
  • 2 tsp (10ml) turmeric
  • 1 tsp (5ml) each ground coriander and ground cumin


  • Salt and milled pepper
  • 1 packet (16) chicken wings, cut into buffalo wings
  • 1 packet (6) chicken drumsticks
  • Herby yoghurt or chutney, for dipping
  • Sliced fresh jalapeños, for serving (optional)



  1. Combine all ingredients for the marinade and set aside.
  2. Season chicken and place in a bowl with marinade. Toss to coat evenly.
  3. Marinate for 1-2 hours at room temperature, tossing often (or in the fridge overnight, removing 1 hour before braaiing).
  4. Remove chicken from marinade, brushing off excess (or the drippings might extinguish your braai coals).
  5. Braai chicken over medium-hot coals, grilling wings for 15-18 minutes and drumsticks for 20-25 minutes, until crispy on the outside and cooked all the way through.
  6. Serve on a platter with dipping sauce and chillies, if using.



To cut chicken wings into buffalo wings, use kitchen scissors or a sharp knife to cut off the wing tips (pointy end) – you can use these for stock. Separate the two remaining wing sections at the joint connecting them.


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