Indian chicken with cucumber salad

Score the chicken with a knife several times on each side, right to the bone. Mix the purée, curry paste, garlic, yogurt, ginger and vinegar in a large bowl. Add the chicken and toss to coat. Chill for 15 minutes, or up to 24 hours. Preheat the oven to gas 6, 200°C, fan 180°C. Arrange the chicken in a large, ovenproof roasting tin and spoon over the marinade. Cook for 35-40 minutes, until cooked through with no pink showing and the juices run clear. Meanwhile, cook the rice following the packet instructions and prepare the salad. Combine the cucumber and onion in a bowl and set aside. In another bowl, mix the yogurt, olive oil, mint sauce and white wine vinegar to make a runny dressing.

Serve the chicken with the rice and salad, with the dressing on the side to drizzle over. Garnish with the coriander and lemon wedges to squeeze over, if you like.

用料  

Indian chicken with cucumber salad的做法  

1. Ingredients
   1 x 1·1kg pack chicken legs and drumsticks
   1tbsp tomato purée Seasonal ingredient
   2tbsp Indian curry paste
   1 garlic clove, crushed
   100ml (3½fl oz) plain yogurt
   2·5cm (1in) piece root ginger, grated
   1tbsp white wine vinegar
   coriander, to serve
   lemon wedges, to serve
   For the rice and salad
   400g (13oz) basmati rice
   1 cucumber, halved, deseeded and sliced Seasonal ingredient
   1⁄4 red onion, finely sliced
   2tbsp plain yogurt
   2tbsp olive oil
   2tsp mint sauce
   2tsp white wine vi