Baked Country Chicken
This aromatic and spicy turmeric chicken recipe is a delight for the senses. The fragrant blend of toasted spices, zesty lemon juice, creamy coconut milk, and fiery chilies creates a rich marinade that infuses the chicken with layers of flavor. The chicken is roasted to tender perfection in the oven before finishing under the grill to achieve a crisp, charred exterior. Garnished with fresh coriander, it pairs beautifully with a refreshing salad of sliced red onion and green chili for a satisfying meal that is sure to please.
— Constant Cookbook
Ingredients
- 1 tsp turmeric powder
- 2 tsp coriander seeds
- 2 tsp mustard seeds
- 1 tbsp ground cumin seeds
- 1 tsp ground fenugreek
- ½ tsp black peppercorns
- juice 2 lemons
- 5 garlic cloves , crushed
- 100g ginger , grated
- 250ml coconut milk
- 2 red chillies , deseeded and chopped
- 8 pieces of chicken , bone in and skin on, or 1 whole chicken jointed
- a few coriander sprigs
Instructions
- Toast all of the spices in a dry pan, then grind to a powder using a pestle and mortar. Mix the lemon juice, garlic, ginger, coconut milk and chillies with a large pinch of salt and the other spices in a food processor to make a paste. Rub the marinade into the chicken and leave to marinate for at least 2 hrs or overnight, if possible, in the fridge.
- Heat the oven to 220C/200C fan/gas 7. Place the chicken in a roasting tin and cook for 35 mins. Turn the grill to high, then grill it to crisp up the skin. Turn every few mins and cook for about 20 mins until charred. Scatter over coriander sprigs and serve with a simple salad of sliced red onion and green chilli.
Cook Time
55M
Prep Time
PT20M
Yield
Serves 4
Nutrition
- Calories: 575 calories
- Fat Content: 43 grams fat
- Saturated Fat Content: 18 grams saturated fat
- Carbohydrate Content: 6 grams carbohydrates
- Sugar Content: 2 grams sugar
- Fiber Content: 1 grams fiber
- Protein Content: 45 grams protein
- Sodium Content: 0.4 milligram of sodium
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