Baked country chicken

Baked country chicken

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(11 ratings)

Prep: 20 mins Cook: 55 mins Plus marinating


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: per serving

  • kcal575
  • fat43g
  • saturates18g
  • carbs6g
  • sugars2g
  • fibre1g
  • protein45g
  • salt0.4g
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  • 1 tsp turmeric powder



    Turmeric is a fragrant, bright golden-yellow root that is most commonly seen and used dried and…

  • 2 tsp coriander seed
    Coriander seed

    Coriander seed

    kor-ee-and-er seed

    The small, creamy brown seeds of the coriander plant give dishes a warm, aromatic and slightly…

  • 2 tsp mustard seed
  • 1 tbsp ground cumin seeds
  • 1 tsp ground fenugreek
  • ½ tsp black peppercorns
  • juice 2 lemons



    Oval in shape with a pronouced bulge on one end, lemons are one of the most versatile…

  • 5 garlic cloves, crushed
  • 100g ginger, grated



    Mainly grown in Jamaica, Africa, India, China and Australia, ginger is the root of the plant. It…

  • 250ml coconut milk
    Coconut milk in a glass, with half a coconut

    Coconut milk

    ko-ko-nut mill-k

    Coconut milk is not the slightly opaque liquid that flows from a freshly opened coconut –…

  • 2 red chillies, deseeded and chopped
  • 8 pieces of chicken, bone in and skin on, or 1 whole chicken jointed



    While it's the traditional Christmas bird, turkey is good to eat all year round, though…

  • a few coriander sprigs


  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.

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Comments, questions and tips

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26th Feb, 2016
Really disappointed with how this turned out. Despite following the recipie fully and leaving the chicken to marinate overnight the chicken itself didn't absorb the flavours of the lovely marinade, it needed the cooked marinade serving with it . Not worth making my kitchen smell of curry for days after!
26th Oct, 2015
This was quite nice but, in my opinion, not worth the effort. I won't be making this again.
24th Mar, 2013
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.
10th Feb, 2013
Excellent! I covered the roasting dish for the last 10 minutes because the sauce/ marinade was burning.
4th Dec, 2012
Fab u lous!!!!
12th Jun, 2012
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.
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