Baked country chicken

Baked country chicken

  • 1
  • 2
  • 3
  • 4
  • 5
(5 ratings)

By

Magazine subscription – 3 issues for £3

Cooking time

Prep: 20 mins Cook: 55 mins Plus marinating

Skill level

Easy

Servings

Serves 4

Marinade chicken in lots of classic pungent Keralan spices and cool down with coconut milk for this chargrilled Indian main

Nutrition and extra info

Nutrition info

Nutrition per serving

kcalories
575
protein
45g
carbs
6g
fat
43g
saturates
18g
fibre
1g
sugar
2g
salt
0.4g

Ingredients

  • 1 tsp turmeric powder
  • 2 tsp coriander seeds
  • 2 tsp mustard seeds
  • 1 tbsp ground cumin seeds
  • 1 tsp ground fenugreek
  • ½ tsp black peppercorns
  • juice 2 lemons
  • 5 garlic cloves, crushed
  • 100g ginger, grated
  • 250ml coconut milk
  • 2 red chillies, deseeded and chopped
  • 8 pieces of chicken, bone in and skin on, or 1 whole chicken jointed
  • a few coriander sprigs

Buy Ingredients

Buy the ingredients for this recipe now via:

Want to know how this works? Read all about it here.

Method

  1. Toast all of the spices in a dry pan, then grind to a powder using a pestle and mortar. Mix the lemon juice, garlic, ginger, coconut milk and chillies with a large pinch of salt and the other spices in a food processor to make a paste. Rub the marinade into the chicken and leave to marinate for at least 2 hrs or overnight, if possible, in the fridge.
  2. Heat the oven to 220C/200C fan/gas 7. Place the chicken in a roasting tin and cook for 35 mins. Turn the grill to high, then grill it to crisp up the skin. Turn every few mins and cook for about 20 mins until charred. Scatter over coriander sprigs and serve with a simple salad of sliced red onion and green chilli.

Recipe from Good Food magazine, May 2012

Ads by Google

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.

Comments

Show comments
jjupiter99's picture
  • 1
  • 2
  • 3
  • 4
  • 5

This was so lovely and so many flavours my tastebuds were in overdrive! I used chicken breast cut in two and it worked perfectly. Very easy recipe which tasted of a lot more effort! Definitely worth a try.

lacuocadibassan's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Excellent! I covered the roasting dish for the last 10 minutes because the sauce/ marinade was burning.

christine1972's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Fab u lous!!!!

lrigby1's picture
  • 1
  • 2
  • 3
  • 4
  • 5

This was really easy to make and tasted so good I put the link to the recipe on my food blog. I finished it off under the grill but I think it would be perfect for a BBQ as it is baked in the oven first, so no worries about uncooked chicken, and the BBQ would give it a wonderful charred, smoky finish.

Questions

Tips