This Tandoori Chicken with Coconut and Coriander Rice is a great recipe that I picked up ages ago and is now available online. The link to the original recipe is listed below and it is easy to prepare. It is nice to have something different for a change that is also easy on the pocket.
You will have to shop for this one as the ingredients may not be readily available in the cupboard so a bit of forward planning is advised.
Even if you wouldn’t normally experiment with Indian dishes then please make an exception and try this one. You will find that it is well worth the effort and the family will love it. Enjoy!
8 chicken drumsticks
1/2 cup tandoori paste
1 1/3 cups Greek Style Yogurt
Olive Oil spray
1 Lebanese cucumber, deseeded, finely chopped
1/2 lemon, juiced
Pappadums, to serve
Coconut and Coriander Rice
1 cupp Basmati rice, rinsed
1/2 cup dessicated coconut, toasted
1/4 cup coriander leaves, finely chopped
Cut three 1 cm – deep, 2.5 cm long slits into each drumstick. Combine tandoori paste and 2/3 cup yogurt in a large ceramic dish. Add chicken and using your fingers, rub the marinade all over. Cover and refrigerate for 4 hours or overnight if possible.
Preheat oven to 220 degrees Celcius. Line a large baking tray with baking paper. Spray a wire rack with oil and place over the tray. Remove chicken from marinade. Place on the rack. Roast for 25 – 30 minutes or until juices run clear when thickest part is pierced with a skewer.
Make coconut and coriander rice:
Meanwhile, cook rice following the absorption method on the packet. Stir in coconut and coriander.
Place cucumber, 2 teaspoons lemon juice, and remaining 2/3 cup yogurt in a small bowl. Season with salt and pepper. Stir to combine. Serve chicken with coconut and coriander rice, cucumber yogurt, and pappadums.
Drumsticks are best roasted on a lightly greased roasting rack over a lined baking tray. This allows excess fat and or marinade to drain during roasting which in turn produces a crisper, healthier and more nutritious meal.