Smoked Indian Chicken


1.4 lbs chicken thigh

1/2 red onion, finely diced

2 cloves garlic, minced

1 tsp ginger, grated

1-2 Tbsp Tandoori paste

2 tsp tomato paste

165ml coconut cream

1/2 cup chicken stock




1/3 cup coconut chips

juice of 1 lemon

1 tsp honey

1 beetroot, grated

2-3 carrots, grated

1-2 large handfuls baby spinach

2 Tbsp sliced almonds




1 Lebanese cucumber, grated

5 oz Greek style yoghurt

1 bunch mint, finely chopped




For the salad, heat a dry fry-pan on medium heat. Add coconut and toast, stirring often for 2-3 minutes, until golden. Add to a large bowl with lemon juice, honey, 1/2 tsp salt and a drizzle of olive oil. Add beetroot and carrot, mix and set aside to soften. Add spinach and almonds just before serving.

Heat a drizzle of oil in a fry-pan on medium-high heat. Cook chicken for about 2 minutes, each side to seal. Remove from pan and place in a bowl covered ready to smoke. Ignite Piccalo smoker and fill bowl with smoke. Allow to sit for 5 minutes. Return pan to heat.

Add onion, garlic, ginger to pan and cook for 2-3 minutes, until soft. Return chicken, Indian spices and tomato paste and fry for about 1 minute, until fragrant.

Add coconut cream, chicken stock, 2 tsp soy sauce and a pinch of salt and simmer for about 5 minutes until chicken is cooked and sauce is thick. Season to taste with salt and pepper.

Squeeze liquid from cucumber and mix in a bowl with yoghurt, mint and a pinch of salt and pepper.

Serve salad topped with chicken and raita. Sprinkle with fresh coriander and mint.

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