Gluten Free Tandoori Chicken with Mint Dip.  


4 Chicken Legs (you can use drumsticks or things too)

1/2 cup  Koko coconut Yogurt

2 Tablespoons  Minced Ginger

2 Tablespoons Garlic

1 Tablespoon Cumin

1 Tablespoon Coriander

2 Tablespoons Chilli Powder

1 Tablespoon Garam Masala

2 Tablespoons Lime Juice

1/2 Teaspoon Sea Salt


Pierce the chicken with a small knife to allow the favour to seep in and place in a bowl.

Mix all the remaining ingredients together and pour over the chicken and wash your hands.

Using your hands mix the chicken to ensure in is completely cover by the ingredients.  (Please make sure all herbs are gluten free –  it is best to check with the retailer as gluten can be added in the manufacturing process).

Cover the chicken and place in the fridge for at least 3 hours.

Preheat oven to  170c

Line a deep baking tray with foil or greaseproof paper and line with a little cooking oil

Pour the chicken from the bowl into the baking tray

Cook for 30-45 mins Check chicken is thoroughly cooked by piercing with a fork the juices should run clear.

Mint Dip

Place 1/2 cup of Koko Coconut Yogurt, 1/2 cucumber and a handful of fresh mint (or 2 tablespoons of mint sauce) into a blender, blender on high speed for 30 seconds. Remove from blender place in a small dish sprinkle Turmeric  over the top and place in the fridge till needed.