Monday, May 26, 2014

Recipe: Tandoori Chicken with Coronation Macaroni

Rather an unusual combination but it works marvellously! First time I've used one of these "knorr flavour stock pots" too- very nice actually. The curry one has a sort of mild korma-y feeling to it. I would normally serve tandoori chicken on the bone, but as the boyfriend is funny with "meat on the bone" I served it boneless. The red food colouring is optional- it's just for if you want to create the traditional "bright red" tandoori chicken that you find in restaurants. If you follow the link above, there is a recipe competition running until 30th September, by bangers and mash .com- enter an indian spice or indian themed recipe by this date and you could be in to win a Natco ingredient hamper! Good luck all!

Tandoori Chicken, with Coronation Macaroni (serves 2)
2 chicken thighs (bone in)
2 chicken drumsticks (bone in)
100g low fat natural yoghurt
15g ketchup
30g banana habanero pickle (or any other preferred Indian relish/chutney)
¼ tsp cayenne pepper
½ tsp Chinese 5 spice
20g ground cumin
1 tsp lemon juice
½ tsp red food colouring (optional)
Salt and pepper

1 tbsp butter
3 white onions, sliced
2 garlic cloves, finely chopped
¼ tsp celery salt
400ml chicken stock
1 x 50g creamed coconut
240g dried apricots, halved
1 x Knorr curry flavour pot
Salt, pepper and sugar to taste
225g macaroni

1. Mix together all the chicken ingredients (except the chicken!) in a bowl. Add the chicken pieces, coat in the spiced yoghurt, and marinade in the fridge for at least 1 hour (or up to 25 hours).
2. Preheat the oven to 180C. Line a roasting tray with greaseproof paper. Place the pieces of chicken on the roasting tray, and cook in the oven for 35 minutes (reserving any leftover marinade).
3. Meanwhile, fry the onions, garlic and celery salt in the butter for 7 minutes. Add the chicken stock, coconut, dried apricots, curry flavour pot, and any leftover chicken marinade, and cook on a medium heat for 10 minutes stirring often.
4. Meanwhile, bring a pot of salted water to the boil, and boil the macaroni accord to the packet instructions. Drain, return to the pan, and add the curry sauce mixture to it. Season to taste.
5. Remove the chicken from the oven- either serve on the bone, or allow to rest for 20 minutes, and then de-bone. Serve the tandoori chicken on top of the coronation macaroni. 

1 comment:

  1. What a great fusion dish, bringing together two of my favourite foods! Fab entry for this month's Spice Trail challenge. Thanks so much for linking up :)