Recipe Details
Preparation Time
45mins
Cooking Time
1hr 15mins
Ingredients
- 400g boneless chicken breast or thighs, skin removed
- 2 tbsp coriander seeds
- 2 tsp ground cumin
- 2 tsp mustard seeds
- 1 tsp turmeric powder
- 250ml coconut milk
- 50ml freshly squeezed lemon juice
- 4 cloves garlic, crushed
- 100g fresh ginger, grated
- 2 red chillies, deseeded and chopped
- 2 tbsp olive oil
- Salt and pepper to taste
- Fresh coriander sprigs for garnish
Method
- Preheat the oven to 220C.
- Toast the coriander seeds in a dry pan until fragrant, then grind into a powder using a pestle and mortar.
- Combine the ground cumin, mustard seeds, turmeric powder, salt, and pepper in a bowl.
- Add the toasted coriander powder to the spice blend and mix well.
- Grind the garlic and ginger together until smooth, then combine with lemon juice and 125ml coconut milk in a blender or food processor.
- With the blender running, slowly pour in the remaining 125ml of coconut milk through the top. Continue blending until the mixture is smooth.
- Transfer the marinade to a large bowl, whisking in the olive oil.
- Add the chicken to the marinade and mix well to coat. Cover the bowl with plastic wrap and refrigerate for at least 2 hours or overnight.
- Remove the chicken from the marinade and place it on a baking tray lined with parchment paper.
- Bake the chicken in the preheated oven for 35 minutes, then increase the temperature to high and sear under the grill for an additional 10-15 minutes, turning every few minutes until charred and cooked through.
- Remove from the oven and garnish with fresh coriander sprigs. Serve hot with a simple salad of sliced red onion and green chilli.
