The spices in this chicken give it a wonderful colour. It is aromatic and easy to prepare.
1kg (2.2lbs) chicken pieces
5ml (1 tsp) turmeric
5ml (1 tsp) coriander
10ml (2 tsps) cumin
1 onion, chopped finely
5ml (1 tsp) minced garlic
5ml (1 tsp) ground ginger
3.5ml (½ tsp) chili paste or powder
15ml (1 tbs) lemon rind, finely grated
juice of 1 lemon
5ml (1 tsp) chicken stock powder
30ml (2 tbs) tomato sauce (ketchup)
250ml (1 cup) coconut milk
Preheat oven to 180°C (375°F)
Mix all sauce ingredients together. Pour over chicken and marinate for 24 hours before cooking.
Place in a small roasting pan, and roast skin side down, uncovered for 15 minutes, basting continuously. Turn and roast for another 15 minutes. Then turn on grill and brown either side for 15 minutes each side or until cooked through.
Serve with some steamed basmati rice, and this delicious and refreshing tomato, onion and mint sambal.
TOMATO, ONION & MINT SAMBAL
2 ripe tomatoes, chopped
½ small onion, chopped
30ml (2 tbs) fresh mint, finely chopped
salt and pepper to taste
Mix all ingredients together in a small bowl and set aside.
NOTE: This can be made ahead and reheated just before serving.