I almost never think to cook Indian food for some reason, but we received tandoori chicken in a Blue Apron box once and it turned out to be really good (love how those boxes help us branch out on occasion)! So I decided to make my own version of this flavorful recipe, and it’s quick and easy enough for any busy weeknight.
Recipe information
Total Time
30 minutes
Yield
6 servings
Ingredients
1
1
1
1
1
1
1
1
1
1
2
6
Need to make a substitution?
Preparation
Step 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.
Step 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.
Step 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.
Step 4
Layer in bowls with brown rice on the bottom, then spinach, chicken, sauce, yogurt, and fresh herbs. Enjoy!
