Easy Tandoori Chicken Recipe
 
Ingredients
  • 1½ teaspoons garlic powder
  • 1½ teaspoons coriander
  • 1½ teaspoons cumin
  • 1 teaspoon ground ginger
  • 1 teaspoon salt
  • ½ teaspoon cayenne (start with ¼ teaspoon)
  • ¾ - 1½ pounds boneless skinless chicken breasts
  • 1 tablespoon olive oil or coconut oil
  • 1 13-ounce can coconut milk
  • 1 8-ounce can tomato sauce
  • 2-4 ounces fresh spinach (2-5 cups)
  • 6 servings cooked brown rice
  • Optional if using half the chicken: 1½ cups cooked chickpeas or roasted, cubed sweet potato
  • Suggested Accompaniments:
  • cilantro
  • mint
  • plain yogurt
Instructions
  1. Combine the garlic powder, coriander, cumin, ginger, salt, and cayenne in a small bowl. Put on one side of the chicken.
  2. Preheat large skillet over medium heat with the oil. Place chicken seasoned side down in the pan. Sprinkle remaining spices on the other side. Sear until golden brown - about 2-3 minutes per side.
  3. Add coconut milk and tomato sauce (and chickpeas or sweet potatoes if using), bring to a boil and cover with lid. Reduce heat to low and and cook until chicken is done all the way through, 8-10 minutes.
  4. If desired, remove chicken from pan, dice and stir back in.
  5. Add more cayenne if needed.
  6. Layer in bowls with brown rice on the bottom, then spinach, chicken and sauce mixture, and any accompaniments.
Recipe by From This Kitchen Table at https://www.fromthiskitchentable.com/easy-tandoori-chicken-recipe/