Learn how to cook Tandoori chicken with coconut and coriander rice, Tastes Delicious and great flavor.
Ingredients
8 chicken drumsticks
1/2 cup tandoori paste
1 1/3 cups Greek-style yoghurt
olive oil cooking spray
1 Lebanese cucumber, deseeded, finely chopped
1/2 lemon, juiced
pappadums, to serve
Coconut and coriander rice
1 cup basmati rice, rinsed
1/2 cup desiccated coconut, toasted
1/4 cup coriander leaves, finely chopped
Method
1. Cut three 1cm-deep, 2.5cm-long slits into each drumstick. Combine tandoori paste and 2/3 cup yoghurt in a large ceramic dish. Add chicken and, using your fingers, rub marinade all over. Cover and refrigerate for 4 hours or overnight, if time permits.
2. Preheat oven to 220°C. Line a large baking tray with baking paper. Spray a wire rack with oil and place over tray (see note). Remove chicken from marinade. Place on rack. Roast for 25 to 30 minutes or until juices run clear when thickest part is pierced with a skewer.
3. Make coconut and coriander rice: Meanwhile, cook rice following absorption method on packet. Stir in coconut and coriander.
4. Place cucumber, 2 teaspoons lemon juice and remaining 2/3 cup yoghurt in a small bowl. Season with salt and pepper. Stir to combine. Serve chicken with coconut and coriander rice, cucumber yoghurt and pappadums.
Notes & tips
Roasting drumsticks: Drumsticks are best roasted on a lightly greased roasting rack over a lined baking tray. This allows excess fat and/or marinade to drain during roasting, which in turn produces a crisper, healthier and more nutritious meal.
Source
Super Food Ideas - December 2006, Page 23
Recipe by Alison Roberts
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