Baked Country Chicken - coconut milk

Baked country chicken

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(5 ratings)

By John Torode

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Cooking time

Prep: 20 mins Cook: 55 mins Plus marinating

Skill level

Easy

Servings

Serves 4

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

62

Nutrition per serving

kcalories

575

protein

45g

carbs

6g

fat

43g

saturates

18g

fibre

1g

sugar

2g

salt

0.4g

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Ingredients

• 1 tsp turmeric powder
• 2 tsp coriander seeds
• 2 tsp mustard seeds
• 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

Method

1. 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.
2. 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.