Tandoori Chicken Legs With Coconut Rice

READY IN: 35mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
Advertisement

DIRECTIONS

  • 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.
Advertisement