Spiced chicken with carrot, chickpea and green chilli salad


  • Serves 4 people

  • 2 tbsp olive oil
  • 2½ tbsp vegetable oil
  • 1 tbsp finely grated ginger
  • 1 tsp ground chilli
  • 1 tsp ground coriander
  • 1 tsp ground turmeric
  • 1 tsp garam masala
  • Juice of 1 lime
  • 2 garlic cloves, finely chopped
  • 8 chicken thigh fillets, skin on
  • To serve: thick plain yoghurt
  • Carrot, chickpea and coriander salad
  • 60 ml (¼ cup) vegetable oil
  • 1 long green chilli, thinly sliced
  • 1 sprig curry leaves
  • 1 garlic clove, finely chopped
  • 800 gm canned chickpeas, drained and rinsed
  • 2 carrots, cut into julienne
  • Juice of 2 limes, or to taste
  • ¾ cup coarsely chopped coriander
01   Preheat oven to 200C. Combine oils, ginger, spices, lime juice and garlic in a bowl and season to taste. Add chicken, mix well to coat and stand for 10 minutes to lightly marinate.
02   Meanwhile, for salad, heat oil in a frying pan over medium-high heat, add chilli and curry leaves and fry until fragrant (30 seconds). Remove from heat and stir in garlic. Tip into a large bowl, add chickpeas, carrot and lime juice, season to taste and toss to combine. Just before serving, add coriander and toss together.
03   Heat a large frying pan over medium-high heat, add chicken skin-side down and cook until browned and fat renders (4-5 minutes). Turn and brown the other side (1-2 minutes). Transfer to an oven tray and roast until cooked through (3-4 minutes). Serve hot with carrot, chickpea and coriander salad, and yoghurt.
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