BAKED COUNTRY CHICKEN

Baked country chicken image

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

Provided by John Torode

Time 1h15m

Number Of Ingredients 13

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

Steps:

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.
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.

Nutrition Facts : Calories 575 calories, Fat 43 grams fat, SaturatedFat 18 grams saturated fat, Carbohydrate 6 grams carbohydrates, Sugar 2 grams sugar, Fiber 1 grams fiber, Protein 45 grams protein, Sodium 0.4 milligram of sodium