Lunch/Dinner Indian Spiced Chicken
Serves : 6
Preparation Time: 15 minutes
Cooking Time: 1 Hour
Ingredients
- 250g 0% Greek yoghurt
- 2 tsp ground coriander
- 1 tsp chilli flakes
- 1 tsp ground cumin
- 1 tsp ground cinnamon
- ½ tsp ground turmeric
- freshly ground black pepper
- 3 garlic cloves, finely grated
- 5cm piece ginger, peeled and finely grated
- 2kg whole chicken
- 500g mini roasting potatoes, halved
- 2 tsp vegetable oil
- 1 tsp smoked paprika
- 1 small bunch coriander, roughly chopped
- 75g natural yoghurt
- 480g tender stem broccoli
Nutrition
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Method
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Preheat the oven to 200°C, fan 180°C, gas mark 6.
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Tip the Greek yoghurt into a bowl and stir in 1 tsp ground coriander, the chilli flakes, ground cumin, cinnamon and turmeric then add plenty of freshly ground black pepper. Stir in the garlic and ginger and stir once more.
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Place the chicken onto a roasting tin and make 3 deep slashes into each of the breasts and thighs. Scoop the yoghurt mixture over the top and rub all over the chicken, pressing into the slashes so it’s totally covered.
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Put the potatoes onto a large roasting tray, add the oil, smoked paprika and remaining 1 tsp ground coriander. Season with black pepper and toss until the potatoes are totally coated in the spices.
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Place both the chicken and potatoes into the oven to roast for 1 hour until the chicken is cooked through and the potatoes are tender.
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Put the coriander into a small processor or blender and blitz until just chopped. Add the natural yoghurt and blitz until nearly smooth, then decant into a serving dish.
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Bring a pan of water to the boil, add the broccoli and simmer for 5 minutes until just tender.
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Serve the broccoli alongside the chicken, potatoes and coriander yoghurt.
