Delicious tandoori chicken, best served with long grain basmati rice, cucumber salad, grilled veggies and roasted corn on the cob.
Meeru restaurant, Constance Halaveli
- 2lbs chicken cut into pieces
- 1 teaspoon salt
- 1 lemon, juiced
- 1 1/4 cups plain yogurt
- 1/2 onion, finely chopped
- 1 clove garlic, minced
- 1 teaspoon grated fresh ginger root
- 2 teaspoons garam masala
- 1 teaspoon cayenne pepper
- 2 teaspoons finely chopped coriander
- 1 lemon, cut into wedges
1. Remove skin from chicken pieces, and cut slits into them lengthwise. Place in a shallow dish. Sprinkle both sides of chicken with salt and lemon juice. Set aside for 20 minutes.
2. In a medium bowl, combine yoghurt, onion, garlic, ginger, garam masala, and cayenne pepper. Mix until smooth. Spread yoghurt mixture over chicken. Cover, and refrigerate for 6 to 24 hours (the longer the better).
3. Preheat grill to medium high heat. Cook chicken on grill until no longer pink and juices run clear. Alternatively, bake the chicken in the oven for 25-30 minutes at 230ºC.
Garnish with coriander and lemon wedges.
Every Friday we publish a deliciously tempting recipe from the Constance kitchens, so you can serve up some 5-star style at home.
Chicken and prawn curry in coconut milk
Here’s a round-up of the 5 most popular recipes we’ve published over the last few months. Hunker down this weekend and try your hand at one of these tasty treats.
1. Chicken and prawn curry in coconut milk
This Mauritian chicken and prawn curry is served in a spicy coconut sauce.
2. Lemon compote with star anise and vanilla
Very easy to make – this makes the perfect partner for seafood or duck.
3. Pan-roasted sea bass with mild spices
Served on a salad of warm spinach, asparagus and berries with an almond-green chilli vinaigrette. Scrumptious.
Ultimate spare ribs
4. Ultimate spare ribs
Stuart Blair, the executive chef at Moofushi, has brought back from his native Australia a very special recipe for spare ribs.
5. Spicy chicken legs – Mauritius style
Super-tasty finger food – just remember to make plenty.
Don’t forget – every Friday we publish more Constance recipes. And if you’ve missed others, you’ll find them all in the Culinary section.