Weeknight Tandoori Chicken Recipe | Epicurious
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...
Keywords
- indian
- chicken thigh
- coconut milk
- spinach
- main
- dairy free
- gluten free
- nut free
- 30 minutes or less
- simmer
- ramadan
- harper collins
Ingredients
- 1 1/2 teaspoons garlic powder
- 1 1/2 teaspoons ground coriander
- 1 1/2 teaspoons ground cumin
- 1 teaspoon ground ginger
- 1 teaspoon salt
- 1/2 teaspoon cayenne pepper
- 1 1/2 pounds boneless skinless chicken thighs
- 1 tablespoon olive oil (or coconut oil)
- 1 (13-ounce) can coconut milk
- 1 (8-ounce) can tomato sauce
- 2 ounces fresh spinach (about 2 to 2 1/2 cups)
- 6 servings brown rice, cooked according to package directions
- Suggested accompaniments: Cilantro, mint leaves, and plain yogurt
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