This is quite a spicy dish, which has that delicious Indian spice scent!

Indian food is one of my favourites as their spices are so varied and some can be used in sweet as well as in savoury dishes.

However, if you do not like spicy foods, just use less tandoori paste, and voila, it will be fine!

This dish is great as you could make the chicken/marinade in the morning before work, put in a zip lock bag, and it will be all ready for cooking when you get back home.

I love the combination of tandoori and coconut flavours and you could also serve this with a cucumber raita however I made it with ordinary sliced cucumber.

Preparation Time: 15 minutes
Cooking Time: 40 minutes
Makes: 4 servings

8 chicken lovely legs-no skin is healthier
1/2 cup tandoori paste
3/4 cup yoghurt

Coconut and Coriander Rice
1 3/4 cups white rice, rinsed
400 ml coconut cream
1 1/4 cups water
3 tblsp fresh coriander, chopped

Cut 3 x 1 cm deep cuts in each chicken leg.

Mix the yoghurt and tandoori paste in a bowl.

Add the chicken legs, cover and put in fridge for about 4 hours, or overnight.

Heat the oven to 200°C.

Put the chicken in a large baking dish and cook uncovered for about 35 minutes, or until the chicken is no longer pink inside.

Turn the chicken over once or twice during cooking.

While chicken is cooking, combine the coconut cream, water and rice and bring to the boil.

Turn heat down and cook 15-20 minutes, stirring a few times so the rice does not stick.

When rice is done, add the chopped coriander, mix in and let stand for about 5 minutes.

Put rice on plate and spoon chicken over it.


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