Tandoori Chicken Drumsticks & Coconut Rice
with Kachumber-Style Salad & Crushed Peanuts
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 kambucher salad. Ready to get a leg up on dinnertime?
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
Ingredients
1 packet
chicken drumsticks
1 tin
coconut milk
1 packet
basmati rice
2 clove
garlic
1 packet
Masala Paste
1
cucumber
2
radish
1 bag
mint
½
lemon
1 packet
Crushed Peanuts
(Contains Peanut; )
1 sachet
Mild North Indian Spice Blend
1 packet
Greek-Style Yoghurt
(Contains Milk; )
Not included in your delivery
olive oil
⅔ cup
water
½ tbs
honey
Nutrition Values
Utensils
Instructions
• 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.
• 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 masala paste, Greek-style yoghurt, garlic, the honey and a pinch of salt.
• Remove drumsticks from oven, then add tandoori-yoghurt 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!
• 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 from baking dish over chicken. • Top with kachumber-style salad. Garnish with crushed peanuts to serve. Enjoy!
