Serves 4
This spicy indian chicken recipe serves four and is deliciously simple to prepare. If you’re not a big fan of spicy foods, then you can cool down with this refreshing side salad.
The great thing about this spicy indian chicken recipe is that you can use as much or as little curry paste to your own tastes.
Ingredients:
- 1.1 kg chicken legs & drumsticks
- 1tbsp tomato puree
- 2tbsp Indian curry paste
- 1 garlic clove, crushed (or chopped really finely)
- 1in piece of root ginger, grated
- 100ml plain yoghurt
- 1 tbsp white vinegar
- Coriander & a lemon wedge to serve
- 400g basmati rice
For the salad:
- 1 cucumber, halved (lengthways), deseeded and sliced
- ¼ red onion finely chopped
- 2tbsp plain yoghurt
- 2tbsp olive oil
- 2tsp mint sauce
- 2tsp white vinegar
Method:
- Score the chicken a few times each, right to the bone.
- Mix the puree, curry paste, yoghurt, ginger, garlic and vinegar in a large bowl. Add the chicken and coat well. Chill for 15 minutes.
- Preheat the oven to gas mark 6/200C/180C fan. Put the chicken in an oven proof dish and spoon over the marinade. Cook for 35-40 mins.
- Put the cucumber and onion in a bowl. In a different bowl, mix the yoghurt, olive oil, mint sauce and white vinegar. Mix well, this is the dressing for the salad.
- Cook the rice according to its instructions while the indian chicken is in the oven.
- Serve it all up together, with coriander leaves and a lemon wedge on the side of your spicy indian chicken.
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