TANDOORI CHICKEN LEGS WITH COCONUT RICE
This is a very simple recipe which tastes great and smells wonderful while cooking as you get the spicy smell from the tandoori and the sweet smell from the coconut rice. It does not take long to prepare you can either toss chicken in yogurt and tandoori paste and get cooking or if you want to infuse marinate for a few hours. So it is a great after work fast meal or throw it all in zip lock bag in the morning before you leave and just pop it in the oven when you get in.
Provided by The Flying Chef
Categories Chicken Thigh & Leg
Time 35m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 200c.
- Either combine tandoori paste and yogurt in a large bowl, add chicken toss to coat or remove bag from fridge if you chose to marinate.
- Place chicken in a large baking dish, cook uncovered, about 25-30 Min's or until cooked through, baste occasionally.
- While chicken is cooking, combine rice, water and coconut cream in a saucepan, bring to the boil, stirring occasionally, reduce heat, simmer covered, about 20 Min's or until rice is tender, stir occasionally to prevent sticking.
- Remove from heat add chopped onion stir gently to combine, cover and stand for 5 Min's.
- To Serve: Place spoonfuls of rice on plate top with chicken, sprinkle coriander over. Serve mint yogurt raita on the side if you desire.
Nutrition Facts : Calories 789.7, Fat 36.1, SaturatedFat 23.7, Cholesterol 122.2, Sodium 204.5, Carbohydrate 77.3, Fiber 4.1, Sugar 9.4, Protein 38.5
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