September 11, 2007

Tandoori Chicken with Coconut Rice

Lately, just too busy to cook, too busy to make something nice, sometimes even too busy to eat. But unbreathable schedule does make us deserve a better meal, so I've decided to prepare this dish. This dish does sound complicated, but after you make it, you know how simple it is to go for something orientally special.

(serves 2-3)
For Tandoori Chicken:
6 chicken drumsticks
3 tbsp tandoori powder
1 garlic clove, minced
1 1/4 cup yogurt
1/2 tsp red chilli powder
2 tsp cumin powder
1 tsp lemon juice
1 tsp salt
2 tbsp oil

For Coconut Rice:
2 tbsp oil
3 cloves garlic, minced
2 shallot, chopped
1 cup jasmine rice
1 can coconut milk

Prick the chicken legs at several places with a fork.

Rub the tandoori paste and the minced garlic on the chicken and allow the chicken to marinate, covered in a bowl, in the fridge for an hour.
Stir the remaining ingredients into the yogurt. Add yogurt mixture to the chicken and mix well. Push the marinade into the gashes. Let the chicken marinate, covered in the fridge for overnight.
Grill for about 20-25 minutes or until cooked.
Meanwhile, for coconut rice, heat the oil in a saucepan over high heat,add the garlic and shallots and cook for 3 minutes until starting to crisp.

In a rice cooker, add rice, coconut milk, cooked garlic and shallots.
Cook for around 20 minutes.
Open lid and let the rice sit for 5 minutes.
Serve both chicken and coconut rice with few drops of lemon juice.


Monika K said...

I tried coconut rice for the first time ever on Monday! Coincidence? I think not. Anyway, I wanted to try making it myself and am very pleased to see a recipe on your blog - can I try this with brown rice?

Sandi @the WhistleStop Cafe said...

Yum! that looks good for a change of pace... maybe on a Thursday night?

Kirsten said...

That looks great!! Thanks for posting!