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Weeknight Tandoori Chicken

  • 1½ teaspoons garlic powder
  • 1½ teaspoons coriander
  • 1½ teaspoons cumin
  • 1 teaspoon ginger
  • 1 teaspoon salt
  • ½ teaspoon cayenne (red) pepper
  • 1½ pounds boneless, skinless chicken thighs
  • 1 tablespoon olive oil (or coconut oil)
  • 13-ounce can coconut milk
  • 8-ounce can plain tomato sauce
  • 2 - 3 ounces fresh spinach leaves
  • Recommended accompaniments: cilantro, fresh mint, brown rice, plain yogurt (omit the yogurt to be dairy-free)
  1. In a medium bowl, combine the garlic powder, coriander, cumin, ginger, salt, and cayenne with a fork. Dredge each piece of chicken in the spices and set aside.
  2. Heat the oil in a skillet over medium heat. Add the chicken, sprinkle any remaining spices on top, and sear for a couple of minutes until golden brown on both sides.
  3. Add the coconut milk and tomato sauce to the pan, bring to a boil, cover with a lid, reduce the heat to low, and cook until the chicken is done all the way through (no longer pink), about 8 - 10 minutes.
  4. Layer in bowls with brown rice on the bottom, then spinach, chicken, sauce, yogurt, and fresh herbs. Enjoy!
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