• 4servings
  • 105minutes

Rate this recipe:

Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates
VitaminsA, B2, B9
MineralsCalcium, Potassium, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 6 chicken thighs

  2. 6 chicken drumsticks

  3. 1/2 lemons

  4. 1 red bird's-eye chilli , finely chopped

  5. 1 green bird's-eye chilli , finely chopped

  6. garlic-infused olive oil , (see Cook's tips below)

  7. 1/2 tbsp finely grated fresh turmeric root

  8. 2 tbsp mild curry powder

  9. 1 tsp cardamom pods , bruised

  10. large dash chicken stock

  11. good dash olive oil

  12. 2 small cans coconut milk

  13. sprigs coriander , to garnish

  14. roti bread , to serve

Instructions Jump to Ingredients ↑

  1. Preheat the oven to 180C/160C fan/gas 4.

  2. Wash the chicken pieces, dry with kitchen paper and arrange them in an ovenproof dish.

  3. Rub the chicken with the cut lemon. Season lightly with salt and freshly ground black pepper, then rub in the chilli, infused oil, turmeric, cardamom pods and curry powder.

  4. Sprinkle over a little chicken stock and a dash of olive oil. Bake for about 45minutes.

  5. Remove the dish from the oven, pour in the coconut milk, cover with foil and return to the oven for a further 1 hour or until very tender and falling off the bone.

  6. To serve, garnish with coriander sprigs and accompany with warm rotis for mopping up the delicious sauce.


Send feedback