Spicy chicken with fried rice

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Spicy chicken with fried rice
Spicy chicken with fried rice
Spicy grilled chicken with fried rice
Servings:Serves 2, leaving a few chicken pieces for the next day.
Calories per serving:684
Ready in:40 minutes plus 1 hour marinading
Prep. time:10 minutes plus 1 hour marinading
Cook time:30 minutes
Difficulty:Average difficulty
Recipe author:Chef
First published:24th October 2012
This recipe needs advance preparation!

This is basically a very quick way to make tandoori chicken at home. There is a more elaborate version here if you want one but do try this first, you will be surprised how good it is.

Tandoori-style chicken

Ingredients

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Simple fried rice

Mise en place

Marinate the chicken

  • Add the yogurt, ginger, garlic, spices and seasoning to a large bowl and mix well.
  • Cut 3 or 4 slits across each thigh, penetrating the flesh.
  • Add the chicken pieces and coat well. Cover (with foil or clingfilm) and refrigerate for 30 minutes or longer.
  • Preheat the oven to 190° C (375° F - gas 5)

Method

  1. Line a grill rack with foil and bake for 30 to 35 minutes until golden brown and cooked through.

For the 'Fried rice'

  1. Heat the oil and fry the onion for 4 minutes
  2. Add the rice and peas then stir fry for 3 to 4 minutes until the rice is properly reheated.
  3. Serve immediately.

Variations

The chicken pieces could be cooked on a barbecue just as easily. Turn them often.

See also

Peeling ginger

There is no need to peel ginger. As a result of attending a Thai cookery demo, we have learnt that peeling ginger is unnecessary unless for aesthetic purposes as the skin is high in fibre and full of flavour. However, do remove any bits that have become tough or woody.

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