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Baked Coconut Chicken With Spicy Mashed Parsnip

Madhuri.Dixit's picture
  Chicken 3 1⁄4 Pound (1 Chicken, 1 1/2 Kilogram)
  Olive oil 1 1⁄2 Tablespoon
  Onion 1 , diced
  Bay leaf 1
  Cloves 2
  Cinnamon stick 1 Inch
  Garlic 3 Clove (15 gm), crushed
  Shredded ginger 1 Teaspoon
  Coconut milk 3 1⁄2 Fluid Ounce (100 Milliliter)
  Chilli powder 1 Teaspoon
  Sugar 1 Teaspoon
  Lemon juice 1 Tablespoon
  Salt To Taste
  Chopped fresh coriander 1 Tablespoon
  Cashew nuts 1 Ounce (30 Gram)
  Sultanas 1 Ounce (30 Gram)
For the spicy mashed parsnip:
  Parsnips 2 Pound, coarsely chopped (900 Gram)
  Olive oil 2 Tablespoon
  Red pepper 1⁄2 , deseeded and diced
  Green chilli 1 , chopped
  Mango powder 1 Teaspoon
  Chopped fresh mint 1 Tablespoon

1. Preheat the oven to 190°C/375°F/gas 5. Skin the chicken and cut it into about 8 pieces.
2. Heat the oil in a kadahi, wok or deep frying pan over a moderate heat and add the onion, bay leaf, cloves, cinnamon, garlic, ginger, 3 tablespoons of the coconut milk, the chilli powder, sugar and lemon juice with 150 ml / 1/4 pint of water and salt to taste. Cook until semi-dry.
3. Add the fresh coriander, cashew nuts and sultanas. Stir-fry for about 2 minutes over a low heat.
4. Now add the chicken pieces, followed by the remaining coconut milk. Transfer this to an ovenproof dish and cook in the oven for 35-40 minutes, until the chicken is cooked through.
5. While the chicken is cooking, make the spicy mashed parsnip: cook the parsnips in boiling salted for about 15-18 minutes, until tender. Drain well and mash them using a potato masher. Place in a mixing bowl and add the olive oil, the diced red pepper, green chilli, mango powder, coriander, mint and salt to taste. Blend everything together.

Recipe Summary

Difficulty Level: 
Side Dish

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Baked Coconut Chicken With Spicy Mashed Parsnip Recipe