Name: Baked country chicken
Prep time: 20 min
Cook time: 55 min
Total time: 1 h 15 min
Yield: 4
Cuisine: Indian
Ingredients: 1 tsp turmeric powder; 2 tsp coriander seed; 2 tsp mustard seed; 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

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Baked country chicken

Baked country chicken

John Torode

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Serves 4

Easy

Prep: 20 mins

Cook: 55 mins

Plus marinating

A star rating of 4.5 out of 5.15 ratingsRate

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

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Ingredients

Nutrition

Units:

MetricUS

1 tsp turmeric

powder
2 tsp coriander seed
2 tsp mustard seed
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

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Nutrition: per serving

kcal575
fat43g
saturates18g
carbs6g
sugars2g
fibre1g
protein45g
salt0.4g

low

Method

step 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.
step 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

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A star rating of 4.5 out of 5.15 ratings

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