Double Tandoori Chicken Drumsticks & Coconut Rice

Name: Double Tandoori Chicken Drumsticks & Coconut Rice with Kachumber-Style Salad & Crushed Peanuts
Total time: 45 min
Yield: 2
Cuisine: Indian
Ingredients: olive oil; 2 packet chicken drumsticks; 1 sachet Mild North Indian Spice Blend; 1 packet coconut milk; ⅔ cup water; 1 packet Basmati Rice; 2 clove Garlic; 1 packet Bengal Curry Paste; 1 packet Greek-Style Yoghurt; 2 tsp honey; 1 cucumber; 2 radish; 1 packet mint; ½ lemon; 1 packet Crushed Peanuts

with Kachumber-Style Salad & Crushed Peanuts

Get up to $175 off

When it comes to chicken, we’re always looking for two things: golden crackly skin and juicy, flavourful meat. Enter, these baked chicken legs. 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?

Allergens:

Milk

•Peanuts

The quantities provided above are averages only.

Always read product labels for the most up-to-date allergen information. Visit hellofresh.co.nz/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed

Total45 minutes

Cooking Time20 minutes

DifficultyEasy

Ingredients

Serving amount

2 packet

chicken drumsticks

1 sachet

Mild North Indian Spice Blend

1 packet

coconut milk

1 packet

Basmati Rice

2 clove

Garlic

1 packet

Bengal Curry Paste

1 packet

Greek-Style Yoghurt

(Contains: Milk; )

cucumber

radish

1 packet

mint

lemon

1 packet

Crushed Peanuts

(Contains: Peanuts; May be present: Wheat, Sesame, Milk, Soy, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pecan, Pistachio, Pine Nut, Walnut. )

Not included in your delivery

olive oil

⅔ cup

water

2 tsp

honey

Nutrition Values

Energy (kJ)4917 kJ

Calories1175 kcal

Fat65.5 g

of which saturates29.3 g

Carbohydrate78.5 g

of which sugars15.7 g

Dietary Fibre6 g

Protein94.2 g

Sodium1387 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

•Baking Dish

•Medium Saucepan

•Lid

Cooking Steps

• Preheat oven to 220°C/200°C fan-forced. • In a baking dish, combine chicken drumsticks, mild North Indian spice blend, a drizzle of olive oil and a pinch of salt and pepper. Bake for 20 minutes.

TIP: Use two oven trays if necessary.

• 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 drumsticks from oven, then add tandoori mixture. Turn drumsticks to coat. • Bake until chicken is golden brown and cooked through, 15-20 minutes. TIP: The spice blend will char slightly, this adds flavour to the dish! 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 drumsticks between bowls. Pour any remaining sauce over chicken. • Top with kachumber-style salad. Garnish with crushed peanuts. Enjoy!