Indo-nation Chicken with coconut & mustard rice





Hack into Chef Marlon Lobo’s Gourmet Food 5’iles and cook in 5 easy steps.



Chicken leg – 1 no.

Chopped onions – 1 cup

Chopped tomatoes – 1/2 cup

Chopped garlic – tbsp

Chopped green chili – 1 tsp

Chopped coriander – 2 tbsp

Coconut milk – 3/4 cup

Turmeric – 1 tsp

Chilli powder – 1 tsp

Garam masala – 1 tsp

Coriander  power  – 1 tsp

Mustard seeds – 1 tsp

Butter – 1 tbsp

Salt & Pepper – to taste


  1. Collecting your ingredients before starting your recipe. This is called ‘mise en place’.
  2. To Make  the marinade, begin by sautéing the chopped onion, tomatoes, garlic, green chilli in a pan with some oil. Remove  the mixture and cool. Add in the chilli powder, turmeric, garam masala & coriander powder to the chicken and give it a good rub. Rest for about 10 minutes.
  3. To a pan, add some oil. Place over medium heat. Once the oil is hot, sear the chicken leg. Add in the onion & tomato mixture & cook till the chicken is done. Once done remove from the heat.
  4. For the coconut rice, temper the mustard seeds in some oil. Once they start to splater, add in the coconut milk. Add in the steamed rice, a generous amount of chopped coriander & a spoon of butter. Give it a good toss & its ready.
  5. Plate & Serve!!
Share on Pinterest