A great lunch or dinner recipe with plenty of flavour
Prep Time 5 minutes
Cook Time 40 minutes
Course Main Course
Servings 4
Calories 552 kcal


  • 1 x 1·1kg pack chicken legs and drumsticks
  • 1 tbsp tomato purée
  • 2 tbsp Indian curry paste
  • 1 garlic clove crushed
  • 100 ml 3½fl oz plain yogurt
  • 2 ·5cm 1in piece root ginger, grated
  • 1 tbsp white wine vinegar
  • coriander to serve
  • lemon wedges to serve
  • For the rice and salad
  • 400 g 13oz basmati rice
  • 1 cucumber halved, deseeded and sliced
  • 1/4 red onion finely sliced
  • 2 tbsp plain yogurt
  • 2 tbsp olive oil
  • 2 tsp mint sauce
  • 2 tsp white wine vinegar


  • Score the chicken with a knife several times on each side, right to the bone. Mix the purée, curry paste, garlic, yogurt, ginger and vinegar in a large bowl. Add the chicken and toss to coat. Chill for 15 minutes, or up to 24 hours. Preheat the oven to gas 6, 200°C, fan 180°C. Arrange the chicken in a large, ovenproof roasting tin and spoon over the marinade. Cook for 35-40 minutes, until cooked through with no pink showing and the juices run clear. Meanwhile, cook the rice following the packet instructions and prepare the salad. Combine the cucumber and onion in a bowl and set aside. In another bowl, mix the yogurt, olive oil, mint sauce and white wine vinegar to make a runny dressing.
  • Serve the chicken with the rice and salad, with the dressing on the side to drizzle over. Garnish with the coriander and lemon wedges to squeeze over, if you like.


Calories: 552kcalCarbohydrates: 88gProtein: 14gFat: 15gSaturated Fat: 4gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gTrans Fat: 0.02gCholesterol: 35mgSodium: 54mgPotassium: 386mgFiber: 2gSugar: 5gVitamin A: 1321IUVitamin C: 5mgCalcium: 100mgIron: 2mg
Keyword Lunch, Salad
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