Weeknight Tandoori Chicken
My family gobbles up this gluten-free Weeknight Tandoori Chicken served with brown rice and spinach. It's also dairy free if served without yogurt.
Servings 4 people
Ingredients
- 1 ½ teaspoons garlic powder
- 1 ½ teaspoons coriander
- 1 ½ teaspoons cumin
- 1 teaspoon ginger
- 1 teaspoon salt
- ½ teaspoon cayenne pepper
- 1 ½ pounds chicken thighs boneless and skinless
- 1 tablespoon olive oil (or coconut oil)
- 1 13-oz can coconut milk
- 1 8-oz can tomato sauce plain
- 2 ounces spinach fresh
Recommended Accompaniments
- cilantro
- fresh mint
- brown rice
- plain yogurt (omit the yogurt to be dairy-free)
Instructions
- 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.
- 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.
- 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.
- Layer in bowls with brown rice on the bottom, then spinach, chicken, sauce, yogurt, and fresh herbs. Enjoy!
Notes
We recommend organic ingredients when feasible.
Nutrition Facts
Nutrition Facts
Weeknight Tandoori Chicken
Amount Per Serving
Calories 581
Calories from Fat 432
% Daily Value*
Fat 48g74%
Saturated Fat 24g150%
Trans Fat 1g
Polyunsaturated Fat 6g
Monounsaturated Fat 14g
Cholesterol 142mg47%
Sodium 1609mg70%
Potassium 1177mg34%
Carbohydrates 14g5%
Fiber 3g13%
Sugar 7g8%
Protein 28g56%
Vitamin A 2294IU46%
Vitamin C 17mg21%
Calcium 73mg7%
Iron 7mg39%
* Percent Daily Values are based on a 2000 calorie diet.