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.
| chicken | 600 |
| cucumber | 200 |
Ingredients 1 x 1·1kg pack chicken legs and drumsticks 1tbsp tomato purée Seasonal ingredient 2tbsp Indian curry paste 1 garlic clove, crushed 100ml (3½fl oz) plain yogurt 2·5cm (1in) piece root ginger, grated 1tbsp white wine vinegar coriander, to serve lemon wedges, to serve For the rice and salad 400g (13oz) basmati rice 1 cucumber, halved, deseeded and sliced Seasonal ingredient 1⁄4 red onion, finely sliced 2tbsp plain yogurt 2tbsp olive oil 2tsp mint sauce 2tsp white wine vi