Spicy Coconut Chicken with Pomegranate

Spicy up your life with chicken


Serves: 4
Preparation time: 10 minutes, plus marinating overnight
Cooking time: 45 minutes


Ingredients:
  • 30ml (2T) Olive oil
  • 10ml (2t) Turmeric
  • 15ml (1T) Freshly grated ginger
  • 4 Cloves garlic
  • 1 Chilli, chopped
  • 10ml (2t) Crushed coriander
  • 5ml (1t) Ground cumin
  • 1 Large onion, sliced
  • 250ml (1 cup) Coconut cream
  • 125ml (1/2 cup) Coconut yoghurt
  • 1 Free-range chicken - (I would use chicken pieces, next time)
  • 1 x 80g Punnet pomegranate rubies

Method:
  1. Add the oil to a warm pan then stir-fry the turmeric, ginger, garlic, chilli, coriander, cumin and onion for 3 minutes, stirring continuously with a wooden spoon.
  2. Remove from the heat and allow to cool slightly before stirring through the coconut cream and yoghurt.
  3. Slice the chicken in half and place in a large plastic bag. (Use pieces, much easier)
  4. Pour the spicy yoghurt marinade into the bag then seal tightly.
  5. Leave the marinate overnight.
  6. Preheat the oven to 180°C.
  7. Place the chicken halves on a baking tray then pour oven a little marinade.
  8. Roast for 45 minutes, basting every 15 minutes - do not turn over.
  9. Garnish with pomegranate rubies.


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