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🍽️ Crispy Tandoori Chicken with Coconut Rice

758 kcal · 30 min · 4 servings

Ingredients

• 4 chicken drumsticks
• Juice of limes
• salt
• pepper (from the mill)
• 250 g plain yogurt
• 4 tbsp white wine vinegar
• 2 tbsp peanut oil
• 1 onion
• 1 garlic clove
• 1 tbsp freshly grated ginger
• 2 tsp coriander
• 2 tsp cumin
• 0.25 tsp turmeric
• 2 tsp paprika powder (sweet)
• 0.5 tsp chili powder
• 300 g long-grain rice
• 1 onion
• 1 tsp freshly grated ginger
• 1 tbsp oil
• 0.5 can coconut milk (unsweetened, 200 ml)
• salt
• 400 ml vegetable broth
• 2 tsp curry
• 1 tsp turmeric
• 2 bay leaves

Instructions

1. 1. Rinse the chicken drumsticks under cold water.
2. 2. Pat the meat dry with a kitchen towel.
3. 3. Make shallow cuts in the skin with a fork.
4. 4. Rub the drumsticks with lime juice, salt, and pepper.
5. 5. Let the meat rest at room temperature for 30 minutes.
6. 6. Mix yogurt, vinegar, and oil in a bowl.
7. 7. Peel the onion and chop it finely.
8. 8. Add the onions and pressed garlic to the yogurt mixture.
9. 9. Stir in all remaining spices.
10. 10. Work the ingredients into a smooth paste.
11. 11. Dry the chicken drumsticks again with kitchen paper.
12. 12. Place the meat in a greased baking dish.
13. 13. Coat the drumsticks thoroughly with the marinade.
14. 14. Cover the dish with aluminum foil.
15. 15. Let the meat marinate in the fridge overnight.
16. 16. Reapply the marinade if necessary.
17. 17. Take the chicken drumsticks out of the fridge one hour before roasting.
18. 18. Coat the meat with the marinade again.
19. 19. Preheat the oven to 200 degrees Celsius.
20. 20. Roast the chicken in the oven for about 30 minutes.
21. 21. Remove the foil after two-thirds of the cooking time.
22. 22. Wash the rice in a sieve under running water.
23. 23. Let the rice drain well.
24. 24. Peel the onions for the rice.
25. 25. Chop the onions finely.
26. 26. Heat oil in a pot.
27. 27. Sauté the onions and ginger over medium heat.
28. 28. Add the rice and briefly sauté it.
29. 29. Pour in coconut milk and vegetable broth.
30. 30. Stir in curry and turmeric.
31. 31. Season the rice with salt to taste.
32. 32. Add the bay leaf.
33. 33. Cook the rice covered on low heat for 15 minutes.
34. 34. Remove the bay leaves before serving.
35. 35. Arrange the chicken on the rice.

Nutrition per serving

• kcal: 758
• Protein: 37 g · Fett/Fat: 38 g · Carbs: 65 g