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Indian-spiced roast chicken recipe - Recipes - BBC Good Food

  • 4servings
  • 933calories

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Source: www.bbcgoodfood.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsA, B1, B2, C
MineralsFluorine, Calcium, Potassium, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. a small chunk ginger , finely grated

  2. 2 garlic cloves , crushed

  3. 1 green chilli , finely chopped

  4. 2 tsp ground cumin

  5. 2 tsp ground coriander

  6. 1 tsp turmeric

  7. groundnut oil

  8. 1 whole chicken , about 1 x 165ml tin coconut milk

  9. oil

  10. 1 lemon , zest peeled off in strips

  11. 1 tsp mustard seeds

  12. 2 cardamom pods , bruised

  13. 300g basmati rice

  14. light chicken stock

Instructions Jump to Ingredients ↑

  1. Heat the oven to 190C/fan 170C/gas 5. Mix the ginger, garlic, chilli and spices with 1 tbsp oil and rub all over the chicken. Put in a baking tin and roast for 1 hour. Pour over the coconut milk then keep cooking for another 30 minutes.

  2. To make the rice, heat 2 tbsp oil in a pan. Add the lemon strips, mustard seeds and cardamom, and leave to sizzle and pop for 2 minutes. Tip in the rice and stir around to coat. Add the stock and bring to a boil then turn down to a low simmer, cover and leave for 12-15 minutes until tender and liquid is absorbed (add a splash more water if you need to). Serve with the chicken.

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