Weeknight Tandoori Chicken
A simplified version of classic tandoori chicken made with aromatic Indian spices, coconut milk, and tomato sauce. Served over brown rice with fresh spinach and garnished with herbs and yogurt for a delicious weeknight dinner.
Ingredients
- •1½ teaspoons garlic powder
- •1½ teaspoons ground coriander
- •1½ teaspoons ground cumin
- •1 teaspoon ground ginger
- •1 teaspoon salt
- •½ teaspoon cayenne pepper
- •1½ pounds boneless skinless chicken thighs
- •1 tablespoon olive oil
- •1 can coconut milk
- •1 can tomato sauce
- •2 ounces fresh spinach
- •6 servings brown rice
- •1 to taste cilantro
- •1 to taste mint leaves
- •1 to taste plain yogurt
Cooking Instructions
- 1.
In a medium bowl, combine the garlic powder, coriander, cumin, ginger, salt, and cayenne with a fork. Dredge the chicken in the spice mixture and set aside.
5 min
- 2.
In a large skillet, heat the oil over medium heat. Add the chicken, sprinkle any remaining spices on top, and sear until golden brown, 2 to 3 minutes on each side.
6 min
- 3.
Add the coconut milk and tomato sauce, bring to a boil, and cover with a lid. Reduce the heat to low and cook until the chicken is done all the way through (no longer pink), 8 to 10 minutes.
10 min
- 4.
Layer in bowls with brown rice on the bottom, then spinach, chicken, sauce, yogurt, and fresh herbs. Enjoy!
5 min
