Indian chicken with cucumber salad recipe
These oven-baked chicken drumsticks, deliciously spiced with curry paste, are sure to become a firm favourite with the whole family. Served with a refreshing cucumber salad, it’s the perfect dish to enjoy any night of the week
See method- Serves 4
- 15mins to prepare and 45mins to cook
- 998 calories / serving
Ingredients
- 1 x 1·1kg pack chicken legs and drumsticks
- 1tbsp tomato purée
- 2tbsp Indian curry paste
- 1 garlic clove, crushed
- 100ml (3½fl oz) plain yogurt
- 2·5cm (1in) piece root ginger, grated
- 1tbsp white wine vinegar
- coriander, to serve
- lemon wedges, to serve
For the rice and salad
- 400g (13oz) basmati rice
- 1 cucumber, halved, deseeded and sliced
- 1⁄4 red onion, finely sliced
- 2tbsp plain yogurt
- 2 tbsp olive oil
- 2tsp mint sauce
- 2tsp white wine vinegar
Each serving contains
- Energy
- 4185kJ 998.0kcal
- Fat
- 45g
- Saturates
- 12g
- Salt
- 1.0g
- Sugars
- 8g
of the Reference intake
Carbohydrate 84.7gProtein 62.3gFibre 1.0g
Method
- Score the chicken with a knife several times on each side, right to the bone. Mix the purée, curry paste, garlic, yogurt, ginger and vinegar in a large bowl. Add the chicken and toss to coat. Chill for 15 minutes, or up to 24 hours. Preheat the oven to gas 6, 200°C, fan 180°C. Arrange the chicken in a large, ovenproof roasting tin and spoon over the marinade. Cook for 35-40 minutes, until cooked through with no pink showing and the juices run clear. Meanwhile, cook the rice following the packet instructions and prepare the salad. Combine the cucumber and onion in a bowl and set aside. In another bowl, mix the yogurt, olive oil, mint sauce and white wine vinegar to make a runny dressing.
- Serve the chicken with the rice and salad, with the dressing on the side to drizzle over. Garnish with the coriander and lemon wedges to squeeze over, if you like.
- For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.
