Weeknight Tandoori Chicken

Ingredients for Weeknight Tandoori Chicken

• 1 1/2 teaspoons garlic powder

• 1 1/2 teaspoons ground coriander

• 1 1/2 teaspoons ground cumin

• 1 teaspoon ground ginger

• 1 teaspoon salt

• 1/2 teaspoons cayenne pepper

• 675g boneless skinless chicken thighs

• 1 tablespoon olive oil (or coconut oil)

• 1 (375g) can coconut milk

• 1 (230g) can tomato sauce

• 60g fresh spinach (about 2 to 2 1/2 cups)

• 6 servings brown rice, cooked according to package directions

• Suggested accompaniments: Coriander, mint leaves, and plain yoghurt

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.

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.

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.

Layer in bowls with brown rice on the bottom, then spinach, chicken, sauce, yoghurt, and fresh herbs. Enjoy!

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.