Tandoori chicken with coconut sweet potato mash
Marinated for a few hours or overnight, this tender tandoori chicken has a fantastic depth of flavour. Its spices are balanced out by the coconut coolness of the sweet potato mash. This is a fairly mild version which should appeal to children; if you prefer more of a kick, add more chilli.
Ingredients
- 200g plain yoghurt
- 4cm piece ginger, peeled and grated
- 2 garlic cloves, grated
- 1 tsp garam masala
- 2 tsp each ground cumin and coriander
- ½ tsp each turmeric, chilli powder and dried mint
- juice of 1 lemon
- 1 tbsp sunflower oil
- 4 chicken legs
- 600g sweet potato, peeled and diced
- 50g creamed coconut block
- salt and pepper
Method
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Step 1
In a large bowl, mix the yoghurt, ginger, garlic, spices, lemon juice, oil and 1 teaspoon salt.
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Step 2
Use a sharp knife to make 3-4 slashes in the chicken skin. Toss the chicken legs in the mixture to coat.
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Step 3
Marinate in the fridge for at least 2 hours or overnight if you can.
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Step 4
Remove the chicken and bring it up to room temperature.
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Step 5
Preheat oven to 230°C/Gas 8. Roast the chicken legs in a shallow baking dish for 35-45 minutes, or until they are cooked through.
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Step 6
Meanwhile, boil the sweet potatoes for 20 minutes, until tender. Drain and mash.
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Step 7
In a small heatproof bowl, mix the creamed coconut with 2 tablespoons of boiling water.
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Step 8
Stir to melt the cream into a paste. Mix with the sweet potato. Season and serve with the chicken.
