Indian Spiced Chicken

Ingredients

• 2 cloves garlic
• 30 g ginger (1 piece)
• 1 tsp coriander seeds
• 0.5 tsp cumin
• 1 tsp brown mustard seeds
• 0.5 tsp turmeric
• 0.5 tsp garam masala (Indian curry blend)
• 1200 g chicken thighs (6 pieces)
• 1 kg pineapple (1 fruit)
• 1 red chili pepper
• 1 Lime
• Salt
• cane sugar
• 6 tbsp oil
• 0.5 bunch coriander
• 6 onions

Instructions

1. 1.

   Peel and roughly chop the garlic. Peel and grate the ginger.

2. 2.

   Lightly crush coriander, cumin, and mustard seeds in a mortar. Add garlic and ginger and blend into a smooth paste. Mix in turmeric and garam masala.

3. 3.

   Wash chicken thighs, pat dry, separate at the joint. For extra fat saving, remove the skin.

4. 4.

   Rub chicken pieces with the spice paste in a bowl, cover with cling film, and marinate in the refrigerator for 2 hours.

5. 5.

   Meanwhile peel pineapple and slice into thin rounds. Remove the core with a small cutter and arrange slices decoratively on a plate.

6. 6.

   Halve the chili pepper, deseed, wash, and cut into very fine strips. Squeeze lime juice. Mix 3 tbsp juice with a pinch of salt and sugar, then whisk in 3 tbsp oil.

7. 7.

   Wash coriander, shake dry, pluck half the leaves, roughly chop, and stir into the chili sauce. Pour everything over the pineapple and cover with cling film to marinate at room temperature until use.

8. 8.

   Peel onions and cut into 5 mm thick slices.

9. 9.

   Heat remaining oil in an oven‑proof skillet or roasting pan and fry onion slices for 1 minute while stirring; remove.

10. 10.

    Take chicken out of the marinade, season with salt, and sear all sides in the hot skillet. Add onions. Transfer the skillet to a preheated oven at 200 °C (180 °C fan, gas level 3) for about 35 minutes; flip the meat once during cooking. Arrange the roasted chicken pieces with onions on top of the pineapple salad and garnish with remaining coriander before serving.