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Recipes ONE POT TANDOORI CHICKEN & COCONUT RICE CURRY

ONE POT TANDOORI CHICKEN & COCONUT RICE CURRY

Prep 20 min plus marinating time
Cooking 60 mins
Serves 6

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.

- WHAT YOU WILL NEED -

  • FOR THE CURRY:
  • Olive oil, for cooking
  • 2 large onions, diced
  • 2 tsp garlic, minced
  • 2 tsp ginger, grated
  • 1 heaped Tbsp Cape Herb and Spice TIKKA TANDOORI
  • 315g brown basmati rice, rinsed well and drained
  • FOR THE MARINADE:
  • 300ml chicken stock
  • 2 Tbsp olive oil
  • 1 x 400ml tin coconut milk
  • 2 Tbsp lime juice
  • 200g fresh peas
  • 1 Tbsp garlic, minced
  • Cape Herb and Spice TALL ATLANTIC SEA SALT GRINDER
  • 1 Tbsp ginger, grated
  • Full cream greek-style yoghurt, to serve
  • 1 heaped Tbsp Cape Herb and Spice TIKKA TANDOORI
  • Fresh coriander, to serve
  • 6 large free-range chicken thighs
  • Lime wedges, to serve

- 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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