Tandoori-style chicken with rice stuffing
For a hearty family meal, try this slow cooked whole roast chicken. Indian spices combined with a tasty rice stuffing make for a flavour sensation.
- 1 tbs vegetable oil
- 1 small red onion, finely chopped
- 250g pkt microwavable long-grain rice
- 1/3 cup (95g) mango chutney
- 1/4 cup (20g) shredded coconut, toasted
- 1 tbs finely chopped coriander
- 1.8kg Coles RSPCA Approved Australian Whole Chicken
- 2 tbs Greek-style yoghurt + 1/4 (70g) for serving
- 1/2 cup (150g) tandoori paste
- 2 400g cans diced tomatoes
- 1 cinnamon stick or quill
- 1 tbs ground coriander
- 1 tbs caster sugar
Heat the oil in a small frying pan over medium heat. Add the onion. Cook, stirring, for 4 mins or until the onion softens. Transfer to a medium bowl. Season. Add the rice, mango chutney, coconut and chopped coriander to the onion in the bowl and stir to combine.
Place the chicken on a clean work surface. Pat the chicken dry with paper towel. Spoon the rice mixture into the cavity. Use kitchen string to tie the legs together.
Combine the yoghurt and half the tandoori paste in a small bowl. Reserve half the tandoori mixture in a bowl. Cover and place in the fridge. Brush the remaining tandoori mixture over the chicken.
Place the tomato, cinnamon, ground coriander, sugar and the remaining tandoori paste in a slow cooker. Stir to combine. Place the chicken on top of the tomato mixture. Cover and cook for 3 hours on high (or 5 hours on low) or until the chicken is cooked through.
Preheat grill on high. Line a baking tray with foil. Carefully transfer the chicken to the lined tray. Brush with the reserved tandoori mixture. Cook under the grill for 4 mins or until the chicken is golden brown.
Transfer the tomato mixture to a serving platter with the chicken. Spoon the extra yoghurt over the tomato mixture to serve.
Serve with pappadums and coriander sprigs.