• 4servings
  • 25minutes
  • 316calories

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates
VitaminsB1, B2, E
MineralsFluorine, Potassium, Chlorine, Phosphorus, Cobalt

Ingredients Jump to Instructions ↓

  1. 8 skinless, boneless chicken thighs

  2. zest and juice 2 limes , plus extra wedges to serve

  3. 2 tsp medium curry powder or garam masala

  4. 1 tsp chilli powder

  5. 50g desiccated coconut

  6. 1 tbsp vegetable oil

  7. mango chutney and rice, to serve

Instructions Jump to Ingredients ↑

  1. Heat oven to 200C/180C fan/gas 6. Put the chicken in a large bowl with the lime zest and juice, curry powder, chilli powder, if using, and seasoning. Mix well, then toss in the coconut. Place chicken on a rack sitting in a roasting tin, drizzle with the oil, then bake for 25 mins until cooked through and tender. Serve with mango chutney, lime wedges for squeezing over and rice, if you like.

  2. Make extra for lunch Double the recipe, adding 8 chicken drumsticks instead of extra thighs, and make enough for your family's lunchboxes the next day.


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