Tandoori Chicken Curry Recipe with Coconut RiceYummy, warming and super healthy chicken curry recipe! (Serves 2-3)
I love making curries at home but this chicken curry recipe has got to be one of my favourites. When I shared the photo in The Happy Mummy Club it was a hit too so I thought I better share my recipe with you. I was craving a really rich, warming curry but, instead of grabbing my phone and ordering a take-away I created this beauty. It was delicious and really healthy too!!
- Organic Chicken breast 400g (diced)
- 1 large Onion (diced)
- 3 cloves of garlic (finely chopped)
- 1 tsp cumin seeds
- 1 tsp mustard seeds
- 1 tsp turmeric
- 1/2 tsp chilli powder (optional)
- 3 tsp tandoori spice mix
- Coconut oil
- 1 can coconut milk
- 1 carton chopped tomatoes
- 1 handful of dark leafy greens (I used frozen spinach, but fresh spinach, kale or Cavalo Nero would be just as good)
- 1 cup Brown Rice
Marinade the chicken: Open the coconut milk can and scoop the thick cream off the top. This will form the base of your marinade. (Save the water for your rice later on)** Combine the spices, the coconut cream and the chicken. Leave for as long as possible, over night in the fridge ideally but even just half an hour will still taste yummy.
Melt the coconut oil in a warm saucepan. Cook the onions and garlic slowly, until translucent.
Add in the marinaded chicken, be sure to scrape all the spices and cream into the saucepan too. Stir regularly to ensure the chicken browns all over. Cook for 10 minutes.
Add the chopped tomatoes, bring to the boil and reduce to simmer for at least 20 minutes.
Add the spinach or leafy greens around 5 minutes before serving.
Ideally you would soak the rice over night and discard the water before cooking. But it’ll be fine if you don’t have time for that!
Add rice, the remaining coconut water from the can of coconut milk and 2 cups of filter water to a large sauce pan. Boil for around 30 -40 minutes, or until all the liquid has gone.
Brown Vs White rice
Brown rice takes a little longer to cook than white. It’s worth the extra time because it contains so much more amazing nutrition for your body, it doesn’t spike your blood sugar in the same way and it will help beat those after dinner cravings for treats. Allow around 1/2 a cup of cooked rice per person and any leftovers can be used to make rice milk. Use my easy rice milk recipe right here.
Top tip: Never stir rice as it cooks. Put a lid on the pan towards the end of the cooking time and once the water has all evaporated fluff it up with a fork.
**Note – the cream and water will not separate in a warm climate so chill in the fridge overnight beforehand.