Tandoori Chicken & Coconut Rice
with Kachumber-Style Salad
- Milk
When it comes to chicken, we're always looking for two things: golden crackly skin and juicy, flavourful meat. Enter, these baked chicken. They're all that and then some-the 'some' being a dry North Indian spice rub that really takes them above and beyond. They're served with fluffy rice, plus our twist on a kachumber salad. Ready to get a leg up on dinnertime?
Ingredients
1 sachet
Mild North Indian Spice Blend
1 packet
Bengal Curry Paste
1 packet
Mint
320 g
Chicken Thigh
1
Cucumber
1
Plain Yoghurt
(Contains: Milk; )
1 packet
Basmati Rice
2
Garlic
1
Lime
2
Radish
1 packet
Coconut Milk
Nutrition Values
Utensils
Cooking Steps
• Preheat oven to 220°C/200°C fan-forced. • In a baking dish, combine chicken thigh, mild North Indian spice blend, a drizzle of olive oil and a pinch of salt and pepper. Bake for 20 minutes.
• In a medium saucepan, add coconut milk, the water and a generous pinch of salt and bring to the boil. • Add basmati rice, stir, cover with a lid and reduce heat to low. • Cook for 15 minutes, then remove pan from heat and keep covered until rice is tender and water is absorbed, 10 minutes. TIP: The rice will finish cooking in its own steam so don’t peek!
• Meanwhile, finely chop garlic. • In a small bowl, combine Bengal curry paste, Greek-style yoghurt, garlic, the honey and a pinch of salt.
• Remove chicken from oven, then add tandoori mixture. Turn chicken to coat. • Bake until chicken is golden brown and cooked through, 15-20 minutes. TIP: Chicken is cooked through when it’s no longer pink inside.
• Meanwhile, finely chop cucumber, radish and mint. Slice lemon into wedges. • In a medium bowl, combine cucumber, radish, mint, a generous squeeze of lemon juice and a pinch of salt and sugar.
• Divide coconut rice and tandoori chicken thigh between bowls. Pour any remaining sauce over chicken. • Top with kachumber-style salad. Garnish with crushed peanuts to serve. Enjoy!
