Coconut Tandoori Chicken

• servings: 4
• total time: 30

Ingredients

1½ cups rice

3 cups water

2 tablespoons olive oil

1½ pounds chicken thighs, cut into bite-size pieces

1 tablespoon minced peeled fresh ginger

1 tablespoon curry powder

1 tablespoon ground cumin

1 teaspoon garlic powder

1 teaspoon ground turmeric

1 teaspoon paprika

½ teaspoon chili powder

¼ teaspoon cayenne pepper

½ teaspoon salt

1 (14-ounce) can coconut milk

Fresh cilantro for topping

Directions

1. Cook the rice. In a medium saucepan, bring the rice and water to a boil over high heat. Reduce the heat to low, cover the pan, and simmer the rice for 15 to 18 minutes, or until the water is absorbed and the rice is tender.

2. Prepare the skillet. In a large skillet over medium-high heat, heat the oil.

3. Cook the chicken. Add the chicken and cook for about 5 minutes, or until golden and cooked through.

4. Add the spices. Stir in the ginger, curry powder, cumin, garlic powder, turmeric, paprika, chili powder, cayenne, and salt.

5. Add the coconut milk. Add the coconut milk, stirring to combine. Bring the mixture to a boil and cook for 2 to 3 minutes.

6. Finish. Serve over the cooked rice, topped with the cilantro.