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

15mins Prep time

40mins Cook time

4 Serves

You'll need:

£4.30

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).
Roast the chicken in the oven at 200°C for around 35 minutes, until it’s crisp and golden.
In the final 5 minutes, spoon over the remaining sauce to glaze.
Prepare the coconut rice by cooking the rice with coconut milk, water, and a pinch of salt until light and fluffy.
For the charred courgettes, cook them in garlic-infused oil until smoky and tender.
Serve with the chicken, rice, fresh coriander and lemon wedges.

Imogen Brady

Copyright of Bay’s Kitchen. Please do not reprint without permission.

Stir, Simmer & Serve

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