Main Meals - Roast Indian Chicken

Friday 9th February 2018

Serves: 4
Spicy chicken with a honey glaze is a very popular. Serve with a bowl of Little Gem lettuce leaves, tossed in a mini vinaigrette with French bread or boiled rice.
4 Large chicken thighs, bone in, skin on
About ¼ jar Chicken Marsala Curry paste, I like Pataks
Juice ½ lemon
About 8 tablespoons Greek Yoghurt
Small bunch Coriander, chopped
2 red onions, peeled and cut into wedges
2 red peppers, de-seeded and sliced thickly
Spray oil

Put curry paste into a large mixing bowl. Add lemon juice, garlic, Greek yoghurt and the Coriander.

Stir well to blend.

Trim chicken thighs of any excess flappy skin or white fat, then add them to the bowl. Turn in marinade to coat each piece of chicken evenly.

Cover bowl with cling film and chilli for 30 minutes, or overnight.

When ready to cook, line a large roasting tin with non-stick lining paper. Pre-heat oven to 210C (190C Fan) Gas 6.

Using tongs, lift chicken into roasting tin. Tuck onion wedges and red pepper slices around the chicken.

Spray all over with the oil. Roast for 50mins-1 hour.


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