Country Baked Keralan Chicken

A really yummy baked Keralan country chicken from John Torode. A lot of flavours but simple to make and the marinade does all the work for you. We had ours with the Lime & Coconut Gratin from Flavour, a simple salad and a jug of the yummy juices from the chicken. There wasn’t a scrap left in our house, delicious! 

✔️1 tsp turmeric powder
✔️2 tsp coriander seed
✔️2 tsp mustard seed
✔️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

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 10-15 mins until charred. Scatter over coriander sprigs and serve with a those yummy juices in the bottom of the pan.

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