• Rachel Mason

Recipe: Spiced indian chicken


Yesterday we looked into the benefits of eating spicy food, so its only seems right that we follow that up with a recipe for you to try! If you're not a fan of spicy food just try to introduce it to your diet slowly, you will soon build up a tolerance and learn to love it!

Here's a quick recap on the benefits of eating spicy food

  • Aid weight loss

  • Keep your heart healthy

  • Eases depression

  • Prevents cancer

If your not sold on introducing a bit of spice to you life, just wait until you see this recipe from our favourite blogger baking you better it's irresistible!

Spiced Indian Chicken and Rainbow Veg

Serves 4

FOR THE CHICKEN MARINADE:

150g natural yogurt or coconut yogurt

juice 1 lime

2 tbsp mango chutney

2 tbsp tandoori spice blend

1 tsp garlic & ginger puree

4 chicken breast, halved lengthways

FOR THE TRAYBAKE:

1 tbsp mango chutney

1 tsp each turmeric, cumin and ground coriander

2 tbsp curry powder

1 tbsp ginger and garlic puree

1 medium sweet potato, cut into chunks

1 onion, peeled and sliced

1 red pepper, sliced

1 aubergine, chopped

1 courgette, chopped

100ml chicken stock

100g cherry tomatoes

1 corn cob, kernels removed

TO SERVE:

100g yogurt

juice ½ lime

50g grated cucumber

fresh coriander leaves, half chopped half whole

HOW YOU DO IT:

First marinate the chicken, if you have time do this the night before and leave in the fridge overnight. Mix all the marinade ingredients together with some salt and pepper and add the chicken, mix to coat.

Heat oven to 220C/200C fan/gas 8. Take a really large deep baking tray or roasting tin and lightly oil. Make a paste by mixing the curry power, ground spices, mango chutney and garlic & ginger puree with 1 tbsp of water and a large pinch of salt and pepper. In a large bowl toss together the veg (apart from the tomatoes) with the spice paste, mix until everything is coated. Arrange on the tray in an even layer, roast for 35 minutes.

Remove and stir the veg and then pour over the stock, corn and the tomatoes. Arrange the chicken on top, shaking off any excess marinade. Roast for 15 minutes, then turn the oven to the grill setting (or place under a hot grill) and once the girl is hot cook for 10-12 minutes, until the chicken is lovely and charred on top. While the chicken cooks mix the yogurt, lime juice, cucumber and the chopped coriander with some salt and pepper. Serve scatters with the coriander leaves and sliced spring onions with the creamy raita on the side.

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