Tandoori chicken coconut curry
Serves 4
Tandoori chicken coconut curry — made with 500 g chicken thigh, 0.5 cup Greek yogurt, 30 g Mighty Spice tandoori spice kit, half the packet, 1 tbsp olive oil, 400 ml coconut cream, 1.5 cup rice.
Ingredients
- 500 g chicken thigh
- 0.5 cup Greek yogurt
- 30 g Mighty Spice tandoori spice kit, half the packet
- 1 tbsp olive oil
- 400 ml coconut cream
- 1.5 cup rice
Instructions
- Wash your rice and bring to a boil with the lid on. Once the rice is at boiling point, lower the heat completely and allow the residual heat to cook the rice (do not lift the lid).
- Dice the chicken thigh and place into a bowl with 1/2 cup Greek yogurt and half the tandoori spice mix. Stir to combine.
- In a pan on medium to high heat with olive oil, add the chicken into the pan and allow to cook for 2-3 minutes.
- Lower the heat, add the coconut cream, stir to combine and allow to simmer. You can also add any additional herbs or veggies at this point too.
- If you are serving the curry with the flatbread, now would be the perfect time to begin by combining equal parts self-raising flour and yogurt in a bowl until a dough forms.
- Some coconut creams are thicker than others. If your curry is not as thick as you would like, feel free to add a cornflour slurry to help thicken the sauce.
- Once the rice is cooked, the chicken should be perfectly cooked.