Welcome back to the second post in the Friday Favourites series. And we’re talking about food. Because why not?
Today, I’m doing a recipe post on my absolute favourite home cooked curry recipe made by…… dun dun dunnnn Ambitious Kitchen. Duh.
You guys probably think I’m paid to advertise her recipes or that we’re related, or even that I’m just obsessed with her.
Ok, a little. Her food is always so good and we have the same palette and the same mind. I’ll be sitting there thinking, oh you know what? I want to get more into making fun salad recipes to bring to lunch with me. Then a week later, she comes out with a Salad Challenge. I swear it’s like our brains are linked.
Anyway, I was on the Ambitious Kitchen site looking for a new recipe to try and I saw this sitting there and figured I should try it.
One Pan Tandoori Chicken with Spiced Coconut Rice
Of course it’s healthy. And very flavourful. And quite simple. Those are the three main things I look for when trying a new recipe.
So I’ll just get into it shall I?
You can find the actual recipe here.
You start by adding coriander, cumin, paprika, turmeric, cayenne pepper, garam masala, greek yogurt, lemon juice, garclic, fresh ginger, and salt and pepper to a bowl of chicken thighs. Mix it all up and let it marinate.
The recipe says between 1-8 hours of marinating time, but that’s usually not plausible for me. I generally marinate the chicken before bed on the night before I make the recipe. So it marinates for almost 24 hours. You can never really marinate something for too long though can you?
Sorry, had it say it again – pahaha.
So when you’re ready to cook the rest of the recipe, it’s simple.
You put the now marinated chicken in a giant skillet with oil and cook. Don’t worry about cooking it all the way through as you’ll take it off and set on a plate for a little bit. Obviously, don’t follow my instructions word for word. Hers are going to be much more detailed. I’m just giving you a relative idea at how simple this is!
Next, you add the coconut milk, red pepper flakes, turmeric, cumin, coriander, and more salt and pepper.
Once you’ve got a simmer – which generally happens within a minute – you can add the rice and peas and give it a good stir. Then you place the chicken back on top of the mixture and put a lid on top.
The recipe says to wait about 20-25 minutes for it all to be cooked. Mine generally cooks in 20 and will get too dried out if I leave it for the full 25, but it always depends on the heat of your hob – or stove – and the pan you’re using as well.
At the 20 minute mark, I’ll try a bit of the rice to make sure it’s all cooked through or not.
For whatever reason, I find that the rice really sticks to the bottom of my skillet so I have to take a wooden spoon and scrape the bottom of my pan to get it off. There is a big possibility this happens because I am way overdue to reseason my cast iron skillets OR it’s because of the recipe. It only ever happens with this one for some reason. I just don’t know.
WE JUST DON’T KNOW!!!
Anyway, this recipe makes 4 servings. I’ll generally cook it for dinner one night and we’ll have the leftovers for the next night, but apparently you can also do this for meal prep as well and bring it to work with you for lunch.
However, I do find this is best fresh as it can dry out a bit once it’s been in the refrigerator. So if you’re not making it for meal prep, I would definitely suggest eating this right after you cook it. Although, the flavours do tend to really come together if you leave it for a day or two. So do with that what you will!
You can also garnish with cilantro and/or greek yogurt on top but I do neither and it’s still insanely tasty.
Let me know when you try this out! And I’m saying “when,” because there is no “if” here people. You must do this as soon as possible. It’s just too good not to 🙂