Recipes ONE POT TANDOORI CHICKEN & COCONUT RICE CURRY
ONE POT TANDOORI CHICKEN & COCONUT RICE CURRY
Looking for a crowd-pleasing curry that's super easy to prepare? We've got just the dish for you! Spice up your winter with this tantalising One Pot Tandoori Chicken & Coconut Rice Curry, enhanced with the authentic flavour of our specially blended Tikka Tandoori Curry seasoning.
- METHOD -
For the marinade:
In a large bowl combine the olive oil, lime juice, garlic, ginger and Cape Herb and Spice Tikka Tandoori Curry Seasoning. Mix well.
Then add the chicken thighs and coat well and marinade for at least 30 minutes or overnight.
For the curry:
Preheat oven to 180˚C.
In a large, deep sauté pan, heat a drizzle of olive oil. Then fry the chicken skin side down until golden brown. Remove from the pan and set aside. If necessary add a fresh drizzle of olive oil to the pan.
Then, add the onions and cook until tender. Add the garlic, ginger and Cape Herb and Spice Tikka Tandoori Curry Seasoning.
Cook for a minute until fragrant and pour in the rice and mix to coat well.
Pour in the vegetable stock and coconut milk. Stir through and bring the mixture to a simmer.
Add the peas and nestle in the chicken thighs, skin side up and cover with a lid and transfer to the oven.
Bake it for 30 minutes.
Next, remove the lid and mix up the rice with a fork and return it to the oven for 10 minutes until the chicken and rice are both cooked through.
Dish steaming hot spoonfuls of chicken and rice into bowls.
Garnish with a dollop of yoghurt, fresh coriander and a squeeze of lime juice and Enjoy!
Recipe concept, photography and video by Bianca Davies: @beeblegum on Instagram | http://thesecretlifeofbee.co.za/
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