Making your own authentic tasting Indian chicken is easy with this simple recipe.
- Preheat oven to 160C. Combine the ground coriander, turmeric, cumin, cinnamon, salt and chilli powder in a bowl. Add chicken and turn to coat. Set aside for 15 minutes to develop flavours.
- Meanwhile, spread the coconut evenly over a baking tray. Cook for 4-5 minutes or until toasted.
- Heat half the oil in a frying pan over medium heat. Add half the chicken and cook, turning, for 3-4 minutes or until brown. Transfer to a large ovenproof dish with a tight-fitting lid. Repeat with remaining oil and chicken, reheating the pan between batches.
- Bake, covered, in oven for 1 1/2 hours or until the chicken is tender and falls off the bone.
- Meanwhile, place the rice in a large bowl. Cover with cold water and set aside for 20 minutes to soak. Drain and rinse under cold running water. Cook rice in a large saucepan of salted boiling water for 15 minutes or until tender. Drain and return to pan. Add the coconut to the rice and stir to combine.
- Divide the rice among serving bowls. Top with spiced chicken and fresh coriander. Serve immediately with steamed spinach, if desired.
You may need it
Store Spice Organizer
Food Storage Container Set
Kitchen Utensil Set