Tandoori Chicken Legs With Coconut Rice - cooking recipe

Ingredients

8 -12 chicken drumsticks (depending on whether you want to serve 2 or 3 per person.)
1/2 cup tandoori paste
1/2 cup yogurt
1 3/4 cups long-grain white rice
1 1/4 cups water
400 ml coconut cream
2 tablespoons fresh coriander, chopped roughly
3 green onions, sliced thinl

Preparation

Preheat oven to 200c.
Either combine tandoori paste and yogurt in a large bowl, add chicken toss to coat or remove bag from fridge if you chose to marinate.
Place chicken in a large baking dish, cook uncovered, about 25-30 Min's or until cooked through, baste occasionally.
While chicken is cooking, combine rice, water and coconut cream in a saucepan, bring to the boil, stirring occasionally, reduce heat, simmer covered, about 20 Min's or until rice is tender, stir occasionally to prevent sticking.
Remove from heat add chopped onion stir gently to combine, cover and stand for 5 Min's.
To Serve: Place spoonfuls of rice on plate top with chicken, sprinkle coriander over. Serve mint yogurt raita on the side if you desire.