Tikka Masala Chicken Drumsticks With Pineapple & Coconut Rice

8 chicken drumsticks

255g Street Kitchen Kashmiri Tikka Masala kit

2 tablespoons vegetable oil

1 packet of Passage To India - 90 Second Coconut Rice

225g can pineapple pieces in juice

1/3 cup toasted shredded coconut

2 long green chillies, deseeded, thinly sliced

coriander sprigs, to serve

extra sliced green chillies, to serve

fresh limes, halved, to serve

.

METHOD

1. Combine chicken drumsticks and garlic & ginger paste from kit in a large bowl.
2. Heat oil in a large non-stick frying pan over medium heat. Add Tikka spice mix and cook for 1 minute. Add chicken drumsticks and cook for 10 minutes or until browned on all sides. Pour sauce over chicken with ½ cup water. Bring to the boil, reduce heat, cover and cook for 20 minutes or until cooked through.
3. Meanwhile, prepare the rice as instructed on the back of the packaging. Set pineapple pieces aside. Fluff rice with a fork. Stir through toasted coconut, sliced green chilli and reserved pineapple. Season with salt and white pepper. Serve garnished with coriander, extra sliced chillies and lime halves.