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Indian-spiced chicken with coconut rice
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Prep Time:
10 minutes
Cook Time:
105 minutes
Total Time:
115 minutes
Create delicious Indian chicken at home with ease.
Ingredients:
  • 20.00 ml ground coriander
  • 2 tsp ground turmeric
  • 5.00 gm ground cumin
  • 5.00 gm ground cinnamon
  • 2.40 gm salt
  • 1/2-1 tsp chilli powder
  • 1.5kg chicken pieces (such as drumsticks and thigh pieces)
  • 65g (1 cup) shredded coconut
  • 36.40 gm peanut oil
  • 270g (1 1/3 cups) Basmati rice
  • 1 bunch fresh coriander, leaves picked, coarsely chopped
  • Steamed spinach, to serve
Instructions:
  • Preheat your oven to 160C. Mix ground coriander, turmeric, cumin, cinnamon, salt, and chili powder in a bowl. Add the chicken and coat it evenly. Let it sit for 15 minutes to enhance the flavors.
  • Spread the coconut evenly on a baking tray and toast for 4-5 minutes until golden brown.
  • In a frying pan over medium heat, heat half of the oil. Sear half of the chicken, turning occasionally, until golden brown, about 3-4 minutes. Transfer the chicken to a large ovenproof dish with a tight-fitting lid. Repeat the process with the remaining oil and chicken, making sure to reheat the pan between batches.
  • Cook the dish with a lid on in the oven for 1 1/2 hours, or until the chicken is tender and easily comes off the bone.
  • Soak rice in a bowl of cold water for 20 minutes, then rinse under cold running water. Cook in boiling salted water for 15 minutes until tender. Drain and mix in coconut.
  • Scoop the rice into individual serving bowls. Garnish with spiced chicken and fresh coriander. Serve promptly with optional steamed spinach.

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