Singapore Indian Style Chicken & Cauliflower, a quick and easy hands off recipe that has the most amazing flavor.
One of my fondest food related memories was when I was a teenager, right around 15 years old or so, at the canteen of my secondary school. There was a really sweet Indian lady selling Indian food and I remember that I would always buy these fried chicken pieces from her. She'd put them in little clear plastic bags which makes it easy to consume without getting your hands all greasy. Eating chicken pieces out of a plastic bag is kind of a skill on its own. Now, I remember the chicken to be very flavorful and infused with a generous dose of spices. And it was deep fried. So, it was crispy and crunchy on the outside, and the meat tender and juicy on the inside.
Just writing about it is making me crave for that flavor and so, I thought we should have that for dinner. Now, I do know that weeknights can get real busy for many of us. For me, with kids' homework and after-school activities, all that while still attempting to prepare dinner and getting the kids ready for bed on time, the day can go by in a flash. And the thought of setting up the deep fryer and the clean up after, on a weeknight, wasn't too exciting for me.
Hence, I decided to roast the chicken in the oven instead of deep frying them. They may not be as crispy as the deep fried ones but they won't be as greasy and would still taste just as good. And it would be a quick and easy dish, perfect for a weeknight dinner. The chicken can be marinated the night before or during the day while the kids are in school. And if your oven is equipped with a "timed cook" function like mine, you can even set the oven to cook the meal for you, while you're out running a quick errand. And when you and the family get home, dinner is ready to be served.
Singapore Indian Style Chicken & Cauliflower
by Miss Crumbs-A-Lot
4 Chicken Drumsticks, 4 Chicken Thighs
1 oz Ginger (finely minced)
5 cloves Garlic (finely minced)
1/2 tbsp Cumin Powder
1 tbsp Curry Powder
1/2 tbsp Turmeric Powder
1/2 tsp Chilli Powder
1/2 tsp Coriander Powder
1 tsp Salt
1/2 tsp Black Pepper Powder
1 1/2 tbsp Olive Oil
1/2 head of Cauliflower (cut into bite size)
1/2 tsp Garam Masala
1/2 tsp Curry Powder
1/2 tsp Turmeric Powder
1/2 tsp Salt
1/2 tsp Black Pepper Powder
1/2 tbsp Olive Oil
1. Remove excess fat from chicken pieces.
2. Marinate chicken with the ingredients for 2 hours or overnight in the refrigerator. Ensure all the marinate is mixed well and rubbed into the chicken pieces.
3. Marinate cauliflower with the ingredients. Ensure cauliflower pieces are coated well with marinate.
4. Place chicken pieces in a baking casserole dish, top with cauliflower pieces.
5. Bake at 425 degrees for 40-45 min and broil on medium for 2 min to char the chicken and cauliflower before serving.
6. Serve with white rice or butter rice, if desired.
A Singaporean SAHM living in Houston, Texas. Discovering her potential in the kitchen with authentic Singaporean Cuisine. And exploring the dynamic food scene Houston has to offer.
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