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🍽️ Indian-spiced chicken pieces with pineapple salad

604 kcal · 30 min · 4 servings

Ingredients

• 2 garlic cloves
• 30 g ginger (1 piece)
• 1 tsp coriander seeds
• 0.5 tsp cumin
• 1 tsp brown mustard seeds
• 0.5 tsp turmeric
• 0.5 tsp garam masala (Indian curry mix)
• 1200 g chicken drumsticks (6 chicken drumsticks)
• 1 kg pineapple (1 pineapple)
• 1 red chili pepper
• 1 lime
• salt
• cane sugar
• 6 tbsp oil
• 0.5 bunch coriander
• 6 onions

Instructions

1. 1. Peel the garlic cloves and chop them roughly.
2. 2. Peel the ginger and grate it finely.
3. 3. Lightly crush the coriander, cumin, and mustard seeds in a mortar.
4. 4. Add the chopped garlic and grated ginger.
5. 5. Process everything into a smooth paste.
6. 6. Stir turmeric and garam masala into the paste.
7. 7. Wash the chicken drumsticks and pat them dry.
8. 8. Separate the drumsticks at the joint.
9. 9. Optionally remove the skin to save fat.
10. 10. Rub the chicken pieces with the spice paste.
11. 11. Cover the bowl with cling film.
12. 12. Let the marinade sit in the refrigerator for two hours.
13. 13. Peel the pineapple and slice it into thin rounds.
14. 14. Remove the tough core using a small cookie cutter.
15. 15. Arrange the pineapple slices decoratively on a plate.
16. 16. Halve the chili pepper and remove the seeds.
17. 17. Wash the chili and cut it into very fine strips.
18. 18. Squeeze the lime.
19. 19. Mix three tablespoons of lime juice with a little salt and sugar.
20. 20. Stir three tablespoons of oil into the lime mixture.
21. 21. Wash the coriander and shake it dry.
22. 22. Pluck half of the leaves and chop them roughly.
23. 23. Stir the chopped coriander into the chili sauce.
24. 24. Pour the sauce over the pineapple.
25. 25. Cover the plate with cling film.
26. 26. Let the salad sit at room temperature.
27. 27. Peel the onions and slice them into five millimeter thick rounds.
28. 28. Heat the remaining oil in an ovenproof pan.
29. 29. Fry the onion slices for one minute while stirring.
30. 30. Remove the onions from the pan and set them aside.
31. 31. Take the chicken pieces out of the marinade.
32. 32. Lightly salt the meat.
33. 33. Sear the chicken pieces in the hot pan on all sides.
34. 34. Add the pre-fried onions to the pan.
35. 35. Place the pan in the preheated oven for about 35 minutes.
36. 36. Preheat the oven to 200 degrees conventional heat (convection 180 degrees, gas level 3).
37. 37. Turn the meat once halfway through the cooking time.
38. 38. Serve the cooked chicken with the onions on top of the pineapple salad.
39. 39. Garnish the dish with the remaining fresh coriander.

Nutrition per serving

• kcal: 604
• Protein: 57 g · Fett/Fat: 32 g · Carbs: 18 g