Spicy indian yoghurt chicken with coconut rice
Tender yoghurt-marinated chicken thighs are spiced with garam masala, cumin, paprika, and saffron, then paired with fragrant coconut basmati rice. Served with a fresh salad of tomatoes, cucumber, spinach, and coriander, it’s a vibrant dish full of bold Indian-inspired flavours and cooling crunch.
Nutrients
Per serving
Steps
In a food processor, chop the onion and garlic and add the yoghurt and all the spices plus the lemon zest and salt
Mix the marinade with the chicken thighs and marinate for 2 - 3 hrs in the fridge
Preheat oven to 200C
Line a large baking tray with baking paper and cook the chicken for 35 - 40 mins until cooked and rest for 10 mins
In the meantime, mix together the tomatoes, cucumbers and spinach leaves and 1/2 a lemon juiced plus seasoning
Cook the rice according to instructions
Before serving, sprinkle the shredded coconut into the rice and stir gently through
Serve the chicken with the coconut rice and the salad alongside
Garnish with coriander and slices of remaining lemon
NB - this weight includes bones. Without bones the meat should not exceed 800g ie 200g per person and the total calorie count is 1082
If time does not permit the length of marination in the fridge, place the coated chicken in a bowl and cover and marinate for 15 - 20 mins room temperature
Ingredients
| 1 kg | Chicken thigh fillets skinless with bone |
| 200g | Low fat Greek yoghurt |
| 2 Tbs | Shredded coconut |
| 1 | Lemon |
| 1 | Onion |
| 4 | Garlic cloves |
| 1 Tsp | Ground coriander |
| 1 Tsp | Ground cumin |
| 1 Tsp | Smoked paprika |
| 1 Tsp | Garam marsala |
| 1 | Large pinch saffron |
| 1/2 Tsp | Salt |
| 200g | Basmati rice |
| * | Salad |
| 250g | Small tomatoes halved |
| 100g | Baby lebanese cucumbers sliced |
| 25g | Spinach leaves |
| + | Coriander leaves for garnish |
