Indian-spiced chicken with coconut rice
- 09.03.2017
- 2 338
Making your own authentic tasting Indian chicken is easy with this simple recipe.
Recipe «Indian-spiced chicken with coconut rice» presented in category Recipes / Meat, to prepare this dish you will need no more 1:45 minutes. To make this dish at home by prescription from the author Gomer would need: 1 tbsp ground coriander, 2 tsp ground turmeric, 2 tsp ground cumin, 2 tsp ground cinnamon, 1 tsp salt , 1/2-1 tsp chilli powder, 1.5kg chicken pieces, 65g shredded coconut , 2 tbsp peanut oil, 270g Basmati rice, 1 bunch fresh coriander, leaves picked, coarsely chopped, Steamed spinach, to serve.
Ingredients:
- 1 tbsp ground coriander
- 2 tsp ground turmeric
- 2 tsp ground cumin
- 2 tsp ground cinnamon
- 1 tsp salt
- 1/2-1 tsp chilli powder
- 1.5kg chicken pieces
- 65g shredded coconut
- 2 tbsp peanut oil
- 270g Basmati rice
- 1 bunch fresh coriander, leaves picked, coarsely chopped
- Steamed spinach, to serve
Instructions
- 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.