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Tikka Masala Spiced Roast Chicken with Coconut Coriander Rice & Charred Courgettes

Tikka Masala Spiced Roast Chicken with Coconut Coriander Rice & Charred Courgettes

Serves

4

Prep Time

15 Minutes (+1hr if marinating)

Cook Time

35–40 Minutes

Gluten free icon

Gluten Free

Dairy free icon

Dairy Free

Low FODMAP

Ingredients

  • 8 chicken thighs (skin on)
  • 1 jar Bay’s Kitchen Tikka Masala Stir-In Sauce
  • 2 tbsp unsweetened coconut yoghurt (dairy-free, low FODMAP)
  • Reduced fat unsweetened coconut milk for the rice
  • 250g basmati rice
  • 2 courgettes sliced lengthways
  • 1 tsp smoked paprika
  • ½ tsp turmeric
  • Garlic-infused oil
  • Fresh coriander
  • Lemon wedges
  • Salt and pepper

Method

  1. Marinate the chicken by coating it in half of the Bay's Kitchen Tikka Masala Stir in Sauce, coconut yoghurt, paprika, and turmeric. Set aside to marinate (the longer, the better if you have time).
  2. Roast the chicken in the oven at 200°C for around 35 minutes, until it’s crisp and golden.
  3. In the final 5 minutes, spoon over the remaining sauce to glaze.
  4. Prepare the coconut rice by cooking the rice with coconut milk, water, and a pinch of salt until light and fluffy.
  5. For the charred courgettes, cook them in garlic-infused oil until smoky and tender.
  6. Serve with the chicken, rice, fresh coriander and lemon wedges.

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